When it comes to seasons, few beat the abundance of autumn for the quality and variety of produce. Amongst them, British pears are the champions of this bountiful time of the year. This recipe combines the subtle sweet taste of pear with chamomile tea, nuts and cinnamon to create the kind of comforting, yet guilt-free, sweet treat that you’ll want to revisit time and time again.
Brought to you by Nutritional Therapist Eva Humphries, aka Wholefood Warrior.
- 4 pears
- 2 Sweet Chamomile tea bags
- 3 tablespoons of coconut sugar
- 50g each of pecans and hazelnuts
- 1/2 teaspoon of cinnamon
Steep the chamomile teabags in a litre of boiling water for 10 minutes.
Peel the pears, leaving the stalks on.
Put the peeled pears in a saucepan, add two tablespoons of coconut sugar and pour over enough chamomile tea to just cover them. Bring to the boil, reduce the heat to low and poach for 1 to 1.5 hours until the pears are soft.
In the meantime, to make the cinnamon nut crumble, preheat the oven to 180 degrees C. Put the nuts in a blender and pulse a couple of times to form a crumbly texture. Pour the nuts onto a small baking tray, stir in a tablespoon of coconut sugar and 1/2 teaspoon of cinnamon and combine well. Toast in the oven for 10-15 minutes, stirring half way through.
Remove the pears from the liquid.
To make the chamomile reduction, put the poaching liquid back on a medium high heat and boil until 4 tablespoons of liquid remains.
To serve, put a poached pear on a plate, pour over a tablespoon of the chamomile reduction and
sprinkle over a liberal amount of the cinnamon nut crumble.