Poached pear in spiced red wine 

Forthis years Christmas Vegan desert I have gone for one of my all time favourites, which combines fruit (poached pear) and rich aromatic flavours of Christmas (in the mulled wine sauce). This is beautiful served hot or cold and the contrast of the hot pear with the warm sauce and cold ice cream is fabulous. You will need an ice cream maker, however if you do not have one I would recommend you prepare the Ice Cream a few hours beforehand or the night before. The Poached pears takes about 1hr and 30 mins to fully prepare, so it isn’t a quick turnaround, but more an enjoyable -attention to detail- festive cooking experience in this desert preparation. Recipe below and enjoy!

For the poached pears:

1 cinnamon Stick

1 star anise

1 bottle of Vegan red wine

2 gratings of nutmeg

½ cup of coconut Palm sugar

2 Fresh thyme sprigs

6 pears, peeled, but kept whole with stalk intact

½ an orange halved

2 cups of blueberries

1 cup of raspberries

1 square of 85% dark vegan chocolate

For the Vanilla Ice cream:

1 can full-fat coconut milk, chilled overnight in the fridge

1 cup almond milk

2 Tablespoons vanilla extract

3 Tablespoons of organic white sugar

¼ tsp table salt
Walnuts in Agave:

1 cup of walnuts
drizzle of agave syrup 

Directions: (For Poached Pears)

Mix the red wine with all the ingredients in a saucepan over medium heat, stirring for 2 minutes or until sugar dissolves. Then add the pears and bring to the boil.

Reduce heat to low and simmer, turning occasionally for about 1 hour or until pears are tender and have absorbed the lush red colour of the sauce.
Take the pears out of the pan and set aside.

Increase heat to high and bring the syrupy sauce to the boil for about 10 minutes or until syrup thickens slightly.

Set pan aside. You can serve straight away if you would like this desert served warm or else you can set aside and leave in the fridge overnight or for a few hours. Whatever you chose yourself. I like this warm with the contrast of the cold Vanilla ice cream.

Directions: (For Vanilla Ice cream)

Empty the can of coconut milk into a medium stainless steel bowl. Add the almond milk, vanilla extract, sugar, and salt. Whisk together until the sugar has dissolved (about 2 minutes).

Place mixture into an Ice Cream machine. Then its time to plate up! (Or else: Place the bowl in the freezer. Whisk and stir every half hour until frozen – anywhere from 3-4 hours, depending if you want a soft-serve texture or hard ice cream).

Directions: (for the Roasted crushed Walnuts)

Place a cup of walnuts crushed up and a drizzle of agave syrup on a cooking dish and place in pre heated oven at 200c for about 5 minutes until roasted.

Time to plate up: 

 Pour some of that lush red syrup and blueberries on a plate and place the poached pear on top with the round bottom part of the pear sliced off so it can stand up on the plate, or else serve on its side. Set a dollop of ice cream on the plate and a sprinkle of roasted walnuts on top. Place a few fresh raspberries on the plate too and then another generous drizzle of syrup and finely grate some dark vegan chocolate over the plate.


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