POACHED PEARS AND BEETS ÀLA CREME
Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce!
Serves 6 or more
2 T. walnut oil
3 T. Grade A maple syrup
1/2 t. Celtic salt or 1/4 t. table salt
Combine walnut oil, maple syrup and salt in small bowl. Whisk till smooth. Set aside.
Vanilla Coconut Lime Sauce:
1/2 c. chilled Roland’s classic Coconut Milk (full fat)
2 T. light brown sugar
light sprinkles of ground coriander, turmeric, nutmeg, salt
vanilla extract to taste
fresh squeezed and strained lime juice to taste
Whisk all sauce ingredients in separate clean bowl till smooth. Set aside.
POACH PEARS: Preheat oven to 350 degrees
9 sm. or 6 lg. pears – peel, leaving a stub of the stem on, slice 1/4 inch thick piece off of bottom so they’ll stand steady in baking dish
17.6 oz pkg. or 16 oz. can whole beets, drained and cut into bite-size cubes (not mouth-size)
1/4 c. Polaner All Fruit Seedless Raspberry Spreadable Fruit
1/4 c. Dalmatia Fig Spread
fresh lime squeeze to taste
Stand pears up in a 9 x 9 inch baking dish, then drizzle with the Walnut-Maple Baste. Cover tightly with foil.
Bake in a preheated 350 degree oven for 45 minutes or till tender.
Remove from oven. Remove pears from dish to plate, then empty drippings into large skillet, over medium-low heat.
Add the 2 jams to the skillet, swirling with spoon till melted into the pear liquid.
Add a squeeze of fresh lime. Stir.
Place whole baked pears on their sides in skillet, followed by the beet cubes. Spoon liquid up and over pears and beets. Cover with lid and cook for 20 minutes, still fruit is soft but still whole and liquid has reduced to a light, smooth sauce- check often to make sure they’re okay.
Remove from heat. Cool to room temperature, then use now or chill for service later.
To plate: Room temperature or chilled is best for the fruit, although warm works.
Spoon 2 Tablespoons Vanilla Coconut Lime Sauce in center of each dessert plate.
Stand each pear on its end in the middle of the sauce. If it doesn’t stand on its end off the plate, it won’t stand on its end on the plate, so just lay it on its side – that’s the way you’ll eat it anyway.
On one side of the pear, on the plate, spoon a few beets cubes from the skillet. On the opposite side on the plate, drizzle a little beet juice from the skillet. Serve.
Notes: WOW. Words cannot describe the luscious feel of this culinary expression of nature’s power over the chef to transform its already finest achievements to an even greater level of artistic palate pleasing perfection.