Pears with Pistachio Cream and Cacao
I often get asked where my inspiration for raw food recipes comes from. This raw food dessert is based on a dish that I had years ago. It was a pear that was poached in red wine and topped with whipping cream and pistachos. I never forgot that dessert. Recreating it in raw food form wasn’t difficult and the results are sublime!
Make sure you have fresh ripe pears and the rest is easy. You are going to love the pistachio element.
Pears with Pistachio Cream and Cacao
SERVES 4
Pistachio Cream
- 1/2 cup raw pistachios, soaked overnight, drained, rinsed
- 1/2 cup raw cashews, soaked overnight, drained, rinsed
- 1/2 cup coconut oil, melted
- 2 tablespoons agave (or liquid sweetener of your choice)
- 1 teaspoon vanilla
- Remove any skins that might remain on the pistachios after soaking.
- Place all ingredients in high-speed blender, blend until smooth.
- Refrigerate until firm.
Chocolate Ganache
- 1/4 cup cacao powder
- 1/4 cup agave (or liquid sweetener of your choice)
- 2 tablespoons coconut oil, melted
- Whisk all ingredients together to make the ganache.
Assembly
- 2 pears
- 1/4 cup pistachios, chopped
- pistachio cream
- ganache
- Cut and core pears.
- Place on plate and spoon pistacho cream into pears.
- Top with ganache and chopped pistachios.
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Jaz wrote on June 20, 2014
what do I put the one teaspoon of vanilla of? powder, or liquid? sorry I’m a little new to the cooking world
Susan wrote on June 20, 2014
Liquid. Cheers!
Tara wrote on May 28, 2013
What could i use as a substitute for cashews? Im extremely allergic
Susan wrote on May 28, 2013
Please see the FAQ page. I address substitutions there. Cheers!
Beth wrote on March 17, 2013
This was wonderful. The flavors complement each other so well! The second time, I substituted coconut cream for the coconut oil, which resulted in a much fluffier and less oily pistachio cream.
Rhinda Hale wrote on June 16, 2012
I made this recipe for my friend and my daughter the other night and they absolutely loved it. The cream is just beautiful and oh so yummy. Of course, mine didn’t look like yours. I globbed it onto the pear with gusto! Lol
Rhinda Hale wrote on May 27, 2012
I’m going to be teaching a raw food class this summer and would love to add this recipe to my menu!
Julie wrote on April 1, 2012
I just came across your site. Your food looks beautiful! I am excited to try all these yummy recipes.
JESSICA wrote on February 21, 2011
I am new to preparing raw foods so I took a leap of faith and prepared the above recipe. The really cool thing is I made it for a friend who is a big time baker and makes amazing meals so I told her this was an experiment and that it was part of my new raw food program. She was blown away by how good it was and so was her husband so this is a big compliment coming from people who I would consider (cooked/baked) food lovers! Thanks for sharing the recipe and I am sure to prepare it again. (I also loved it – it was nice and light too).
Laura wrote on February 15, 2011
There are raw agave products available Oh!gave Raw is process at under 118 degrees. You can find it on amazon.com and Whole Foods. Info at http://ohgave.com