This dessert is so amazing!! And prepared so quickly at the same time! If you like baked apples or pears, you will surely appreciate it…
Just cut a pear in half, scoop out the intestines 😀 and create “holes” big and deep enough to put some filling inside. Place the pears with the peel down into a baking dish with maybe half a cup of water in it, to prevent burning.
Mix one teaspoon of tahini with one teaspoon of rice malt and half a teaspoon of sweet white miso. Spoon the filling into the prepared holes. You can cover them with some of the scooped out pear flesh so that less of the filling spills during baking.
Cover the dish with tin foil and bake covered for 30 minutes on 190°C and then 15 minutes uncovered on just 175°C. The pears should be very soft, with a melt in your mouth quality 🙂 It might be a little bit messy with the filling, but I actually like a bit of a messy dessert 😀
This is the last recipe from Angela´s blog that I am featuring for now, and I dare say it is the yummiest of them all! You can find the original recipe here. Again, I made some minor tweaks. I also halved the recipe in most ingredients, so I used:
1/2 tbsp olive oil (instead of margarine)
1 small onion, diced
about 1/4 cup chopped carrot
about 1/4 cup chopped celery stalk
1 medium sized sweet potato, chopped
1 pear, chopped
1/4 tsp dried thyme
1/2 tsp paprika powder
2 1/2 cups of water (instead of broth)
1/4 cup spelt cream from Lima (instead of coconut milk)
1 tsp rice malt (instead of maple syrup)
1 tsp or more of lemon juice (instead of lime juice)
salt to taste
In a pot I heated 1/2 tbsp of oil and first sauteed onion, carrot and celery, then I added sweet potato, pear and thyme and sauteed for a few minutes more, on medium to low fire. Then I added the paprika powder and water, brought the soup to boil and simmered for about 15 minutes until the sweet potato softened up. I blended the soup in a blender (dividing it into 2 batches – important, otherwise the blender might explode!). I returned the soup to the pot and added spelt cream (you could use any grain-based or soy cream), lemon juice, rice malt and salt (it needs quite some salt, otherwise it will turn out too sweet). Simmer a bit more. Soooo soothing and relaxing!!
Filed under Recipes, Soups