This is a wonderfully sweet and warming autumnal dessert. The addition of saffron gives a lovely colour to the pears and also creates a caramel look to the reduced syrup (something that you can’t normally achieve with no added sugar creations). The coconut cream is a great vegan way to reproduce something similar to Chantilly cream – it’s both delicious and light and makes a perfect accompaniment to the pear alongside the crunch of the granola. You can make this well in advance and allow the pears to steep in the liquid, giving them time to absorb the wonderful flavours of the spices.
For the pears
4 pears peeled
80g stevia erythritol sugar replacement
10 cardamom pods crushed
1 stick cinnamon
1 vanilla pod
Pinch of saffron
110 coconut cream
50g chopped dates
¼ tsp almond extract
1. In a pan large enough to fit the pears snugly add the spices, sweetener and enough water to cover the pears. For the vanilla, scrape out the seeds and add them along with the pod to the liquid. Simmer for around an hour until the pears are soft through.
2. Remove the pan from the heat and allow the pears to sit in the liquid until you are ready to serve (this will allow them to absorb more of the flavour of the spices).
3. For the coconut cream, pour some boiling water over the dates and leave for 5 minutes. Then drain and mash before adding the coconut cream and almond extract and stirring through till you have a smooth mixture (you can use a food processor). Refrigerate for at least 30 minutes to firm up.
4. To serve, remove the pears from the liquid and reduce the liquid down until you have a sweet syrup. Place the pears on the plate (if you want them to stand upright you will need to cut the bottom square), add a tablespoon of the cream, spoon over a little of the syrup and sprinkle with our version of granola (which you can find in our recipe blog).