MAIN INGREDIENTS
2 medium pears, halved and cored
1 star anise
1 pinch vanilla bean, ground
1 inch piece ginger, sliced
1 cup soaked cashews (soaked overnight)
1/8 tsp pink Himalayan sea salt
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1. Prepare poaching liquid. In a large saucepan over medium heat, combine cider, maple syrup, spices, vanilla and ginger. Bring mixture to a simmer. |
2. Poach pears. Place pears face-down in syrup mixture and simmer for 5-10 minutes or until desired tenderness. |
3. Make anglaise sauce. Meanwhile, combine the cashews, water, coconut nectar, verbena, salt and vanilla in a blender and blend until smooth. Pass through a fine sieve. And chill until ready to use. |
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4. Plate. Spoon anglaise onto plate. Place pear on top of anglaise. Drizzle with more anglaise and some of the poaching liquid, if desired. Sprinkle with toasted Almonds. |
5. Garnish. Garnish with your favorite edible flowers. |
