Turmeric–Cinnamon Pears with Cashew Custard Cream

Turmeric is my best friend. It is not only extremely healthy, it also tastes good and you can add it to all kinds of sweet and savory dishes.

This has been my first attempt for a sweet dish with turmeric and we all loved it. The spicy pears and the creamy, vegan custard cream topped with walnuts are a heavenly combination.

It does give me a little feeling of christmas but hey, the stores always start selling christmas sweets around October, so it can’t be too bad to be a little early with such great tasting desserts, right?

 

Tumeric – Cinnamon Pears with Cashew Custard Cream

3. November 2016
: 3-4
: 40 min

By:

Ingredients
  • 6 medium size Willams Christ pears, or any other pears

  • 4 tbsp maple syrup

  • 1 tsp ground turmeric

  • 1 tsp cinnamon

  • ½ tsp ground cloves

  • 100g cashews, pre soaked in hot water for at least one hour

  • 1 tsp vanilla extract

  • 200ml cashew milk

  • optional cranberry compot
Directions
  • Step 1 Preheat oven to 200 Celsius and line baking tray with parchment paper.
  • Step 2
    In a bowl mix together maple syrup, cinnamon, ground cloves and turmeric.
  • Step 3
    Peel pears and cut them in halves. Use a spoon to coat the pears with the turmeric glaze.
  • Step 4
    Put the pears on the baking tray and bake in the oven for 25-30 minutes.
  • Step 5
    Meanwhile chop walnuts into small pieces and add them to the bowl where a tiny bit of the turmeric glaze is left inside. Use a spoon to mix the walnuts and the leftover glaze together and put aside.
  • Step 6
    For the cashew custard, add cashews, cashew milk and vanilla extract to the blender and blend for at least 2 minutes so it is all smooth. Optional you can add one tsp maple syrup in case you like the custard to be sweeter.
  • Step 7
    Once the pears are golden brown and soft, take out of the oven. Pour custard cream over pears, top with walnuts and in case you want to enjoy the pears with cranberry compot, add a tsp of compot also on top of the pears.


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