Ohhhhhhh my gosh, you guys. This recipe. Just heaven. USA pear season is well underway and these poached pears with coconut yogurt sauce and almond and seed crumble really showcase the delicately sweet flavor and juiciness of fresh pears.
There’s something about the phrase “poached pears” that sounds super fancy, doesn’t it? It’s one of those deceptively easy preparations though and really is nothing more than simmering slightly under-ripe pears in any liquid you like. Poached pears are traditionally simmered in red wine and sugar but nowadays you see them poached in just about anything you can imagine – tea, bourbon, coconut milk, beer, coffee, and a myriad of other poaching liquids.
For this recipe I poached firm Bartlett pears in a mixture of coconut milk, apple cider, and vanilla. And then topped it with Greek yogurt, thick coconut milk, and more vanilla. And then sprinkled an almond and seed crumble on top of that.
Ohhhhhh my gosh, so tasty. I ate it for breakfast on Sunday and as a snack yesterday. It would also do just fine as a dessert but the sugar is low enough that I feel a-ok eating this for breakfast.
Yum. Yum. YUM.
Poached Pears with Coconut Yogurt Sauce and Almond & Seed Crumble
Ingredients
13.5 oz. can full-fat coconut milk
apple cider
1 tsp. vanilla
2 firm pears
2 tbsp. olive oil
1/4 c. raw almonds, coarsely chopped
1/4 c. pepitas (shelled pumpkin seeds)
2 tbsp. dark brown sugar
2 tbsp. old fashioned oats
kosher salt
1 tbsp. sesame seeds (white or black)
2 tbsp. unsweetened flaked coconut
1/2 c. Greek yogurt
1/2 tsp. vanilla extract or vanilla bean paste
Preheat oven to 375º.
Place the can of coconut milk in the fridge overnight to help separate the thick cream from the thinner milk. Skim the cream off the top and place in a small bowl. Set aside.
Cut the pears in half, then peel and core them.
Pour the remaining coconut milk into a medium saucepan. Add the pears, vanilla, and enough apple cider to cover the pears. Bring to a boil, then lower heat and simmer for 30 minutes until the pears are tender. Remove from liquid and set aside to cool.
Meanwhile, place olive oil, almonds, pepitas, brown sugar, and oats on a baking sheet and stir to combine. Sprinkle with a little kosher salt. Toast in oven for 10 minutes. Stir in sesame seeds and flaked coconut.
While the crumble is toasting, add yogurt and vanilla to the bowl with the thick coconut cream and whisk.
To serve, place pears on a plate and top with coconut yogurt sauce and almond seed crumble.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
