Looking for a perfect holiday dessert? Look no further, you have found it! Sugar free and vegan poached pears are easy to make and love.
Poached pears sound old fashioned, but served with my amazing vegan caramel spread, sour cream and spicy dukkah you might start to think why you make them so rarely.
And forget about red wine and three cups of sugar, this dessert is totally sugar-free apart from the natural sugars pears contain.
I use cold pressed cloudy apple juice to poach the pears, but just water will work fine. The taste of the spice will absorb in the pears regardless of the type of the poaching liquid you use.
The apple juice will, though, be the best hot cider you have ever drank. There is enough of reason to use it.
Turmeric gives the pears an incredible yellow color and a nice tangy taste. Turmeric is also good for you and should be consumed in some form every day.
The pears will pretty much prepare themselves (after you peel them). They need completely cool in their poaching liquid before serving, so you better put them in their spicy bath the night before the dinner they will be starring.
Grind the dukkah in a mortar if you have one. It’ll be easier for you to regulate how coarse you want it. If you donät have a mortar then just use a knife or spice grinder or food processor.
The vegan caramel paste is the very same I used in the fabulous Butterscotch Peanut Butter cups. If you are not familiar with them yet, you are missing out a lot, believe me!
Poached Pears with Dukkah
- 4 pears
- 1 cup OR 250 ml cold pressed cloudy apple juice
- 2 cups OR 500 ml water
- 1 Ceylon cinnamon stalk
- a small piece of ginger
- a small piece of fresh turmeric or 1/2 tsp dried and ground
- 1 star anise
- FOR DUKKAH:
- 2 tablespoon sesame seeds
- 1 tablespoon pistachios
- ½ teaspoon Ceylon cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon good quality salt
- Peel the pears and place them in a pot where they sit pretty tightly but can be covered in liquid.
- Measure all the rest of the ingredients in the pot and let to boil for 10-15 minutes depending on the size of the pears.
- Take the pot off the stove and let the pears cool completely in the poaching liquid.
- FOR DUKKAH:
- Roast the sesame seeds on a hot, dry pan.
- Measure all the ingredients in a mortar, spice grinder or food processor, and grind coarsely.
- Serve the pears with sour cream, dukkah and date toffee
- FOR DATE TOFFEE:
- Click the link for the recipe above the recipe card.
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