OK, I admit it, this recipe is modified from my dear friend and brilliant colleague Mark Hyman MD. Mark has a true gourmet country kitchen where fantastic meals are prepared!!! This is really a guilt free nutritious dairy free, gluten free, cholesterol free vegan dessert! Enjoy!
Make the Cashew Cream
Soak 1 cup of raw cashews in filtered water overnight. In the morning drain the cashews and reserve the water. Place the cashews, 1 tablespoon raw honey and 2 drops of pure vanilla extract in a blender and blend slowly, adding extra soaking water until you have a smooth creamy mixture. Set aside.
Poach the Pears
- Peel two firm preferably organic pears and cut in half lengthwise. (Bosc and D’Anjoy are good choices). Remove the seeds and the stems. Place the pear halves face down and cover with filtered water. Add 1 cinnamon stick and 1/3 cup fresh
- . Bring to a boil and then turn down to simmer for 6-8 minutes. Turn off the heat. Don’t over cook!! You want the pears to be tender, but still hold their shape. Allow the pears to remain in the cooking water for another 4-5 minutes. Remove the pears with a slotted spoon and let them cool completely or serve just slightly warmed. Top with cashew cream and garnish with a few mint leaves. Yum.
Variation: Add 1 tsp finely grated fresh ginger to the cashew cream.
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