Blog Post



Servings: 4

2 medium pears, halved and cored

1 cup pear or apple cider
1/4 cup maple syrup
2 cinnamon sticks
5 cardamom pods
1 clove
1 star anise
1 pinch vanilla bean, ground
1 inch piece ginger, sliced

1 cup soaked cashews (soaked overnight)

1 cup water
1/4 cup coconut nectar
1/4 cup lemon verbena leaves
1/8 tsp pink Himalayan sea salt
1 pinch ground vanilla bean
1/4 cup toasted almonds


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.

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.