Ingredients
Directions
Make the poached pears: Core and peel the pears. To core, use a melon baller or spoon and remove the base core of the pear.
Slice the pears in half, lengthwise (you’ll have a stem left on one of them).
Heat the pomegranate juice and water over medium-high heat. Add the star anise, cinnamon stick, vanilla, and maple. Bring to a simmer.
Gently place the pears into the poaching liquid and poach them for 12 to 15 minutes or until they are fork-tender. (Keep an eye on them so you don’t overcook them.)
In the meantime, make the cashew cream: If you haven’t already, drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor.
Blend until smooth.
Taste for additional flavor of your choice (dates for sweetness, vanilla for vanilla flavor) or add additional milk if you’d like a thinner consistency, depending on how you’re using the Vanilla Cashew Cream.
Once finished cooking, remove the pears from the liquid and allow them to cool before enjoying.
Chef's Notes
Poaching substitutions
In place of pears, try apples, plums, peaches, or other in-season fruit.
Instead of a whole cinnamon stick, use ¼ teaspoon of cinnamon powder.
In place of pomegranate juice, try 100% cranberry or organic grape juice.
Don’t discard the poaching liquid!
During the summer add it to sparkling water for a refreshing spritzer.
Freeze it in ice cube trays and add to water to make flavored water all summer long.
Make it into popsicles.
Enjoy it on ice by itself!
In the fall and winter, warm it up for a cozy and soothing beverage.
Add green tea for a healing and flavorful tonic.
How to use the Vanilla Cashew Cream
Use it as a dip for berries and other fruit.
Make a whole grain sandwich or wrap with bananas, dates, and Vanilla Cashew Cream.
Enjoy it with homemade granola.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Make the poached pears: Core and peel the pears. To core, use a melon baller or spoon and remove the base core of the pear.
Slice the pears in half, lengthwise (you’ll have a stem left on one of them).
Heat the pomegranate juice and water over medium-high heat. Add the star anise, cinnamon stick, vanilla, and maple. Bring to a simmer.
Gently place the pears into the poaching liquid and poach them for 12 to 15 minutes or until they are fork-tender. (Keep an eye on them so you don’t overcook them.)
In the meantime, make the cashew cream: If you haven’t already, drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor.
Blend until smooth.
Taste for additional flavor of your choice (dates for sweetness, vanilla for vanilla flavor) or add additional milk if you’d like a thinner consistency, depending on how you’re using the Vanilla Cashew Cream.
Once finished cooking, remove the pears from the liquid and allow them to cool before enjoying.