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RECIPE: Roasted Pears with Reduced Apple Cider and Cashew Cream
- Yield: Serves 4
Description
A simple roasting of pears results in this warm, satisfying vegan dessert without any added sugar or fat. A reduced apple cider sauce comes from simply boiling regular fall apple cider (not apple juice) until slightly thickened. This dessert is delicious with or without the cashew cream, which is best for company and can be served as a vegan alternative to whipped cream. If you halve this recipe for 1 or 2 people, keep the cider amounts the same.
Ingredients
Units
Scale
The pears
- 4 pears (Anjou work nicely)
- 2 tsps olive oil
- 2 cups apple cider
- Garnish: cashew cream and mint (optional)
The cashew cream
- 1 cup whole, raw cashews
- 1/2 cup water or apple juice
- 1/2 tsp vanilla extract
- Pinch sea salt
- Maple syrup to taste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Peel the pears, cut them in half, and scoop out the core with a spoon. Rub with olive oil. Place pears cut-side down, and bake for about 30 to 40 minutes. Check the pears once or twice while roasting; if they are not browning, you can turn the temperature up by 25 degrees (or even up to 400° or 425°). The pears should be lightly browned on the cut side and easily pierced with a fork.
- While the pears are baking, bring the apple cider to a boil in a wide saucepan or sauté pan. Simmer so it’s lightly bubbling for about 10 to 15 minutes until thick and syrupy — remove just before you think it’s done because it will thicken a bit more as it sits.
- To prepare the cashew cream, rinse the cashews well in cold water and drain. Place the nuts in a blender and add the water or juice, vanilla extract, and salt. Pulse until the mixture starts to get smooth and let blend on medium to high speed for 2 to 3 minutes or until it is creamy. Taste and add desired amount of maple syrup. For best results, refrigerate for at least 1 hour.
- Serve 2 halves per plate, and top each with the sauce and a dollop of cashew cream.
Notes
- The pears should be just ripe — not too soft, not too hard. A little unripe will still work because roasting helps to soften — it just takes a little longer.
- Anjou pears have always been a favorite to roast, but many types of pears work including Bosc, Comice, and Bartlett. If you can find local pears at a farmers market, give them a try.
- The goal of roasting is to get the cut side golden brown and caramelized. That’s the flavorful part. So make sure that happens.
- You can roast pears ahead of time and then rewarm them in the oven for 5 minutes to reconstitute the juiciness before using.
Find out how to roast the perfect pear here.
