Courtesy of The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission
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I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of Coconut Whipped Cream for a perfect finish to a substantial meal.
Requires a small (maximum 3 1/2 quart) slow cooker.
4 cups/1 L boiling water
2 tbsp/30 mL green tea leaves
1 to 2 tbsp/15 to 30 mL grated gingerroot (see Tips)
1/2 cup/125 mL liquid honey
1 tsp/5 mL pure almond extract
1 tsp/5 mL grated lemon zest
8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
Toasted sliced almonds, optional
Coconut whipped cream, optional
1. In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.
2. Add ginger, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of coconut whipped cream, if using.
- Entertaining Worthy
- Can Be Halved (see Tips)
If you are halving this recipe, be sure to use a small (1 1/2 to 2 quart) slow cooker.
When poaching, use firmer pears, such as Bosc, for best results.
I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference.
This dessert should be made early in the day or the night before so it can be well chilled before serving.
Published by WholeFoods Magazine Online, 7/7/14