We are always on the look out for easy-to-make recipes during the holiday season that are sufficiently impressive for guests. This spiced poached pear with coconut salted caramel recipe by The Gracious Deli is perfect for those of us who aspire to tackle the kitchen and want to impress our guests with a fabulous dish.
The Gracious Deli is a Jakarta - Bali based online déli operating since 2015. They offer silky smooth nut milks with natural sweeteners as well as guilt-free deserts that tastes just as naughty.
This recipe tastes like autumn in a bowl; with rich and earthy spices that reminds us of cozy nights in the holiday season.
(featured: 'Linen Napkin')
(featured: 'Dual Tone Bowl')
- 4 cups filtered water (or enough to just cover the pears, depending on the size & shape of the pot)
- 4 pears (Bosc / Green Anjou)
- 2 cinnamon sticks
- 1 tbs ground cinnamon
- 5-7 cloves
- 1/2 tsp cloves
- 3-4 star anises
- Fresh orange rind strips
- 3 tbsp honey
- 2 tbsp coconut sugar
Coconut salted Caramel
- ¾ cup coconut sugar
- ¼ cup coconut oil
- 1 cup coconut milk
- 1 tsp sea salt
- Pour filtered water into a large pot, bring to simmer.
- Add cloves, star anise, cinnamon sticks, ground cinnamon, honey and orange rind into the pot.
- Peel the pears and lower them into the pot.
- Keep the poaching pears at a simmer for 1 hour with the lid on, leaving out a bit of gap for the steam to escape. Continue poaching at a simmer for another hour uncovered.
- Ideally leave the pears in the pot overnight to soak in all the spices before serving if you have the time, or If you are storing the pears, store them in the juice in an airtight glass jar in the fridge.
Vegan Salted Caramel
- Add all ingredients, simmer for 7 minutes or until it coats the back of a wooden spoon and when you draw a straight line, the line stays.
- Take the caramel off the heat and stir the salt through.
- Lastly, pour the caramel over the cooled poached pears and serve with Greek yoghurt and your favorite granola for texture.
Follow the Gracious Deli on Instagram
Photographed by Sophia Charles
Authored by Angelita Blanco