Courtesy of The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission
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Serves 8
I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of Coconut Whipped Cream for a perfect finish to a substantial meal.
Requires a small (maximum 3 1/2 quart) slow cooker.
Ingredients:
4 cups/1 L boiling water
2 tbsp/30 mL green tea leaves
1 to 2 tbsp/15 to 30 mL grated gingerroot (see Tips)
1/2 cup/125 mL liquid honey
1 tsp/5 mL pure almond extract
1 tsp/5 mL grated lemon zest
8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
Toasted sliced almonds, optional
Coconut whipped cream, optional
Directions:
1. In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.
2. Add ginger, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of coconut whipped cream, if using.
- Entertaining Worthy
- Can Be Halved (see Tips)
Tips:
If you are halving this recipe, be sure to use a small (1 1/2 to 2 quart) slow cooker.
When poaching, use firmer pears, such as Bosc, for best results.
I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference.
Make Ahead:
This dessert should be made early in the day or the night before so it can be well chilled before serving.
Published by WholeFoods Magazine Online, 7/7/14
