This baked pears recipe with warm blueberry syrup is a lovely dinner party or special occasion dessert.
– 3 large pears, Conference or William are excellent varieties for desserts
– 55g ground almonds
– 40g unsulphered apricots
– 40g sundried raisins
– 25g flaked almonds
– 1½ tbsp agave syrup (maple syrup or honey)
– ½ tsp almond essence
– 300ml of apple juice
For the syrup:
– 125g blueberries
– 2 tbsp agave syrup
– 1 tsp kuzu or arrowroot powder
1. Preheat your oven to 190C.
2. Select pears that are firm but not hard. Peel the pears and slice in half, slicing down from the stalk.
3. Using a teaspoon cut out the pips from the centre leaving a 2cm hollow. Gently scrape out the stalk. Heat the oven.
4. Place the prepared pears in an ovenproof dish.
5. Wash the apricots and chop into very small pieces. Place in a bowl along with the raisins, flaked almonds, almond essence, ground almonds, and 1½ tablespoons of Agave syrup. Mix well with your fingers and bring together into a stiff dough.
6. Press the stuffing into the hollowed out centre of each pear, dividing the stuffing equally with all the pears.
7. Pour the apple juice around the pears. Cover with tin foil. Place into the preheated oven. Bake for 25-30 minutes until the pears are tender but not mushy.
8. Remove the pears carefully and place on a plate and cover with tin foil to keep warm. There will be juice remaining in the dish. Set aside to cool.
9. Ble nd the kuzu (or arrowroot powder) with the cooled apple juice. Add to the pot with the blueberries and 2 tablespoons of Agave syrup.
10. Bring to a boil and lower the heat and simmer until the blueberries burst (approx. 2 minutes). The syrup will thicken a little. Place the pears in individual serving bowls and spoon the blueberry syrup over each one.
This dessert is best, served with natural yoghurt.
– Honey is also good in this dessert. For anyone who doesn’t need such sweet sweeteners, brown rice syrup is also delicious used in this dessert
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com