Foods, Uncategorized

Poached Pear With Coconut Cream On The Skinny Side


Poached Pear with Coconut Cream

On The Skinny Side



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



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





Cranberry Pear Crisp


Cranberry Pear Crisp


1 pound cranberries (thawed if frozen)

1 cup dried cranberries

1 1/2 cups sugar

2 teaspoons vanilla extract

3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces

1/2 teaspoon ground cinnamon

Pinch of ground allspice

1 cup plus 2 tablespoons all-purpose flour

1 cup pecans, chopped

1/4 cup old-fashioned rolled oats

1/4 teaspoon salt

1 stick unsalted butter, melted


Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.

Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.

Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

Health and Wellness Associates

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