Your whole food, plant-based life.

Pear Parfait with Salted Cinnamon Caramel and Cardamom Cashew Cream

When ever I am feeling the need for inspiration, I head to the farmer’s market. I loved going to the farmer’s market in Minneapolis but at this time of year, all that was left was pumpkins, and other very fall veggies. Living in Northern California has opened up a whole new world for me. I have lemons and limes growing in big pots on my deck which is a HUGE thing for a Minnesota girl who up only saw lemons and limes in grocery stores. My basil is going strong, we have rosemary bushes surrounding the house and while my mother is putting her garden to sleep for the winter, my bougainvillea and roses are going crazy!

pear parfait

Peter, my husband (and as newlyweds, I never get tired of saying that!) is the best farmer’s market sherpa. We loaded up the bags and off we went just down the road to Danville where they have a wonderful Saturday market.

While some of the veggies I was looking for are now out of season, the grape selection was over the top. I scored some of my favorites that taste exactly like grape bubble gum. Crazy. Living where we live, so close to wine country and the central valley, we have an amazing variety of grapes.

I scored beautiful walnuts in the shell that had just been picked, pomegranates, huge raisins, ripe pears, and a lovely olive loaf. We even indulged in a gluten-free vegan pizza on a delicious thin crust made especially for us. I really need to master those thin crusts one day.

When I got home, it was the walnuts, pears and pomegranates that were calling to me. I put together a delicious dessert for you that is easy to make but fancy enough for company. And when you pair pears and pomegranate with a cardamom cashew cream and a salted cinnamon caramel the flavors just sing!

The best part? I finished the parfaits and immediately put together a delicious salad with the pears, walnuts, pomegranates and a maple-dijon dressing! I will be posting that recipe on Thursday. So this week, you get the proverbial two birds! Sweet and savory. But of course, dessert first.

And here is the best news. After Thursday, the next recipe that is posted should be on the new site! I can’t wait to show you what we have been up to!

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17 Comments

  1. Stacey wrote on October 19, 2015

    Hi Susan-

    Thank you for another great recipe. This turned out delicious! I can imagine this cardamom cashew cream being yummy with chocolate. What else do you think it would pair well with, raw or otherwise? I made extra to freeze and have on hand.

    Best,
    stacey :O)

    Reply
  2. Denise Lucas wrote on October 18, 2015

    Hello Susan,

    I made this today and it was very delish! But the coconut butter was a bit much for me. I am new at these type of recipes, do you have any other suggestions to replace the coconut butter?

    Thanks!
    Denise

    Reply
    • Susan wrote on October 14, 2015

      Thank you! I just love fall. 🙂

      Reply
  3. Annette Arvizu wrote on October 13, 2015

    This looks very delicious and satisfying I can’t wait to try this recipe. Your presentations are so beautiful that makes you want to try everything you make. I’ve tried a few of your recipes and I have to say they are not short on taste at all.

    Thanks so much for sharing your recipes. 🙂

    Reply
    • Susan wrote on October 13, 2015

      Thank you, Annette! I am so glad you are enjoying the recipes. 🙂

      Reply
  4. Valerie wrote on October 13, 2015

    I think this sounds and looks like Heaven Parfait in a glass.

    Reply
    • Susan wrote on October 13, 2015

      Thank you, Valerie! It was fun creating it! 🙂

      Reply
  5. Shannon wrote on October 13, 2015

    I also wanted to say “Thank you” for being super conscientious about sugar use in recipes. I am always shocked by how much other sites promote the use of waaaay to much sugar. Your recipes are always on the minimal side– which I love!! Thank you Susan!

    Reply
    • Susan wrote on October 13, 2015

      Thank you for noticing. I really do try to keep it healthy. We have stopped using coconut oil, cut back on fat and try to keep the sweeteners limited and healthy. 🙂

      Reply
      • kathy wrote on October 13, 2015

        hi susan …..maybe i could clarify my comment re sugar reduction …i do that with all recipes [no exceptions] …i also find the north american continent palate far too sweet for my taste …i have travelled extensively in the u.s.and also lived in vancouver, b.c. …so have had many opportunities to experience said sweet palate…..i am also a stage 3 ovarian cancer survivor [miracle status] so that keeps my ‘sugar’ consumption well and truly on my radar ….i have not stopped using coconut oil ..i think it is one of the best fats we can consume, being a medium chain fatty acid …but, like everything , we need to be cognisant of quantity …i am going to make this lovely recipe as a treat for my grand kids ….keep up your good work ….and, looking forward to that salad recipe …[smiley face]

        Reply
        • Susan wrote on October 13, 2015

          Thank you, Kathy! I understand that in your situation any sugar is best avoided. And yes, the sugar consumption in the USA is a bit out of control. 🙂

          Reply
  6. Shannon wrote on October 13, 2015

    Looks sooooo Amazing!! I love the flavors that you brought together! Wow! And thank you, too, for reminding us that desserts are sweet and meant to be eaten “responsibly” 🙂 It’s easy to get carried away because it’s Raw and healthier and thinking I can eat all 4 servings LOL! Thank you so much Susan for always creating great tasting, healthy recipes and educating us at the same time! Woohoo 🙂 You are my favorite!

    Reply
    • Susan wrote on October 13, 2015

      Thank you, Shannon!

      Reply
  7. kathy wrote on October 13, 2015

    oh my goodness…the flavour combo sounds gorgeous ….but , i would definitely only only use 1/3 of the ‘sugar’ ingredients …maybe even 1/4……you would love the fresh produce available here in sunny perth …both the variety and quality …and the amazing farmers’ markets …wonderful ‘just picked’ organic fruit and veg ….always makes me happy …i am pigging out on luscious fat asparagus at the moment …..apologies for lack of punctuation and capital letters …am afraid the upper case function is not working on my old laptop …sigh …
    p.s. …looking forward to thursday’s salad recipe …

    Reply
  8. Monique wrote on October 13, 2015

    A real sugar orgy….looks delicious but very unhealthy for the amount of sugar…..

    Reply
    • Susan wrote on October 13, 2015

      Hi, Monique, It is a dessert and should be viewed as one. Eaten in limited quantities. When you think of a traditional dessert that is filled with empty calories, this has a much better nutrition profile. But if you are adverse to sugar, maple syrup and coconut sugar are sweeteners. Healthier than white sugar, but yes, they are sweeteners. I say eat responsibly. 🙂

      Reply

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