Sweet and tender pears are gently simmered with cinnamon, star anise, chamomile and vanilla and served with a delicately spiced oat crumble and fresh whipped vanilla bean coconut cream. The perfect winter warmer that can be enjoyed for dessert or breakfast.
Looking for a fancy way to get one of your five-a-day in? Look no further, I've got you!
This dish is so moreish, comforting and a certified crowd-pleaser that is super simple to make. Thanks to the natural sweetness of the pears, it requires minimal use of added sweeteners and best of all, can be personalised! If you're missing certain ingredients for the poaching liquid, simply substitute with ingredients of your choice.
Poaching the pears
When it comes to poaching the pears, it's pretty straightforward.
You're going to peel 2 pears, slice them in half and core them, leaving the stalks intact.
You're then going to heat up around 1 litre of water in a large saucepan, along with 2 cinnamon sticks, 1 star anise and 2 chamomile and vanilla teabags. If you don't have these exact teabags, you can use pure chamomile teabags and add in 1 vanilla bean that has been split and seeded, along with 1 tsp honey. You'll let these ingredients steep for about 5 minutes, add in the pears and cover, ideally with a lid that allows for some ventilation, and simmer over a low heat for 30 minutes-1.5 hours. Be sure to turn the pears over occasionally to promote even cooking.
Things to note...
1. The poaching time will differ based on the types of pears used and how ripe they are. You'll be able to test if they're done by poking one with a knife; if there's no resistance and it's tender, it's done. Mine took around 1 hour to poach.
2. The exact amount of water needed for poaching will vary depending on the size of your saucepan. You want to add enough water to just cover the pears.
3. For maximum flavour, leave the pears to sit in the poaching liquid after poaching, store in the fridge and consume within 3 days.
Chamomile & Vanilla Poached Pears with a Ginger, Honey & Walnut Crumble & Whipped Vanilla Bean Coconut Cream
Serves: 4
Prep time: 5 minutes
Cooking time: 30 mins-1.5 hours
INGREDIENTS
For the chamomile and vanilla poached pears:
2 pears, sliced in half and cored
2 sticks cinnamon
1 star anise
1 litre of water
For the ginger, honey and walnut crumble:
70g gluten-free rolled oats
50g walnuts, chopped finely
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 1/2 tsp coconut sugar
Pinch of salt
40g grass-fed butter, cubed and at room temperature*
2 tbsp raw honey
For the whipped vanilla bean coconut cream:
7 heaped tbsp full-fat coconut milk (canned, solid parts only)
Seeds of half a vanilla bean
To serve:
Honey to drizzle on top
METHOD
For the chamomile and vanilla poached pears:
1. Over a medium heat, bring water to a boil and add in cinnamon sticks, star anise and teabags. Allow to steep for 5 minutes, then reduce the heat to low and add in the pears. Cover with a lid, ideally one that allows for some ventilation, and let simmer for 30 minutes-1.5 hours, until the pears are tender. Ensure you occasionally turn the pears to promote even cooking.
2. Once cooked, remove from the poaching liquid and allow to cool for 2-3 minutes.
For the ginger, honey and walnut crumble:
1. Preheat oven to 180°C and line a baking tray with parchment paper.
2. In a medium-sized bowl, mix together all the dry ingredients.
3. Stir in the honey.
4. Add the butter, then rub into the mixture using your fingertips until a breadcrumb-like texture forms.
5. Transfer the mixture evenly over the baking tray and bake for 15 minutes, or until lightly coloured.
For the whipped vanilla bean coconut cream:
1. Add the coconut milk and vanilla beans to the bowl of a stand mixer fitted with a whisk attachment and beat at a high speed until thick and creamy. Alternatively, you can do this using a handheld electric whisk.
I hope you love this recipe!
Love,
Sasha
NOTES
There are a few different steps involved in the making of this dish, but I recommend you start by poaching the pears. Whilst they're poaching, make the whipped vanilla bean coconut cream and place in the fridge so it's cold when it's time to serve. Lastly, make a start on the crumble. I placed it in the oven when the pears were almost tender.
*To make this dish completely dairy-free, you can substitute the butter in the crumble for coconut oil.*
Storage: store pears in their poaching liquid in an airtight container and consume within 3 days.
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