Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream

bartlett pears cinnamoncranberrysauce 01 Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream

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Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)

I’m a fan of Pears, however I appear to be the only one, because you never ever find out about Pear recipes. It’s constantly the Apple who’s the star, right. Apple this apple that. Not that I dislike apples or anything, I just think individuals are over looking the subtle rich taste a pear needs to offer. That’s why I think this lovely recipe is exactly what the pear should take a bit of the apple’s limelight.

To begin this recipe you’ll need 4 great size pears.

Makes 8 Pear Halves

For the Cinnamon Cranberry Sauce:

1 Cup Cranberries

1/2 Cup Agave Syrup

1/4 Cup Maple Syrup

2 TB Lemon Juice

1 tsp. Cinnamon

1/4 tsp. Nutmeg

bartlett pears cinnamoncranberrysauce 02 Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream

Instructions Cut the Pears in half and put them on your dehydrator tray and dehydrate for 2-4 hrs. While the pears are dehydrating, make the garnishes.

For the Cranberry Sauce, online site all the components in the mixer and procedure on high till smooth and well blended. You may chill this or keep it room temperature. I like it finest chilled.

For the Spiced Ginger Cream:

1 Cup Young Coconut Meat

1 / 4 Cup Virgin Coconut Butter (AKA Coconut Oil)

1/2 Cup Agave Syrup

1 TB Fresh Grated Ginger (pealed)

1/8 tsp. Ground Cloves

2 tsp. Vanilla Extract

Instructions For the Spiced Ginger Cream, location all the ingredients in the blender and procedure also on high until smooth and creamy. Taste to adjust flavorings to your liking. Chill for 1-2 hrs. Then stir well prior to serving.

Place the pears once they’re done on plates and sprinkle a minor of each topping over them. For design you can add a sprig of thyme or rosemary and garnish with orange peel and cinnamon. Serve immediately while warm.

Alternatively you can skip the dehydrating and just use fresh pears as I’ve in this picture. Although, due to the fact that of the high water material of the pears, it virtually waters down the tastes of the toppings. It still tastes fresh though and is nice both methods.