tags - acidrefluxrecipe
Poached Pears with Carob Ganache and Pistachios
Serves: 2-4 Prep and cooking time: 45 minutes
Ingredients
Poached pears
450ml filtered water 1 star anise 5 whole cloves 7.5cm cinnamon stick 2.5cm fresh ginger, peeled 45g dried Turkish apricots 40g raisins 2 Bosc pears, barely ripe
Ganache
12.5g carob chips 75ml almond milk 1/4 teaspoon vanilla A dash of ground cinnamon
30g unsalted pistachios, shelled
Recipe
In a small pot, bring the filtered water, star anise, cloves, cinnamon stick, ginger, apricots and raisins to a boil.
While the water is heating, prepare the pears by peeling them and cutting them in half, removing the core and stem with the tip of a pairing knife.
Place the pears in the boiling liquid, reduce the heat, cover the pot, and simmer for 20 minutes. Remove from the heat and allow the pears to rest in the poaching liquid for another 20 minutes, then remove and refrigerate for at least 1/2 hour before serving. Discard the liquid and the aromatics and reserve the raisins and any apricots that have held their shape.
While the pear are simmering, prepare the ganache. Bring water to a boil in the bottom of a double boiler. Reduce to a simmer. Place the carob chips and almond milk in the top of the double boiler. Start whisking when the carob chips begin to melt. Add the vanilla and cinnamon. Continue whisking for 4-6 minutes, until a thick syrup forms. Remove from the heat and allow to cool.
In a small pan, toast the pistachios over high heat for 3-6 minutes. Stir frequently to prevent burning.
To serve, place each pear half in a bowl or on a desert plate, drizzle with ganache, and top with pistachios and the poached apricots and raisins.
Notes
Requires a double boiler. Can be made up 2 days before serving.
[#aviv2017theacidwatcherdiet]: Dr Jonathan Aviv (2017): The Acid-Watcher Diet: A 28-Day Reflux Prevention and Healing Programme, Hay House UK Ltd, page 174.