Poached Pear with Coconut Cream

On The Skinny Side

Ingredients

For the Pears:

2 cups no sugar added apple juice  Coupons

2 cups water

1 cup sweet white wine (such as Moscato or late harvest Riesling)

2 cinnamon sticks (or 1 teaspoon ground cinnamon)

1/2 inch piece fresh ginger, peeled and cut into quarters

1 teaspoon vanilla extract

1/2 cup honey

1/2 cup brandy (optional)

4 pears, firm, ripe, and peeled leaving stems

For the Coconut Cream:

1 (14 ounce) can coconut milk, cold and taking care not to shake

2 tablespoons organic powdered sugar

1/2 teaspoon vanilla extract

Directions

For the Pears:

In large sauce pot, combine all ingredients with exception of pears. Bring to a boil. Boil for 5 minutes and reduce to a simmer. Carefully add pears to the liquid. Simmer for 15 to 20 minutes, turning occasionally until pears are tender. Using a slotted spoon remove from liquid and allow to cool.

For the Coconut Cream:

Remove can of coconut milk from the refrigerator and carefully open, taking care not to shake. Gently scoop out the coconut solids from the top of the can and place in a cool mixing bowl. (Tip: refrigerate your bowl and whip for an hour before using). Reserve the remaining milk for another use.

Add the sugar and vanilla to the cream and whip on high speed until fluffy. Serve along side pear.

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Happy Holidays

Health and Wellness Associates

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