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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Laura wrote on February 15, 2011
For raw almonds go to http://www.california-almonds.com. They have a great selection of raw almonds.
Aimee wrote on February 14, 2011
Hello, I am just wondering how you feel about using agave, I have been doing a lot of reading on it and have read some really concerning things, my local organic cafe has switched to palm sugar instead, how do you feel about it?
Susan wrote on February 14, 2011
I do not feel that all agave is bad. There are dramatic differences in the product. You can read more here: https://www.rawmazing.com/articles/agave-hero-or-villain/ One very positive thing about agave is that it usually takes 1/4 of it to get the same sweetening that other products require, which I see as a positive attribute.
Tammy wrote on February 14, 2011
Mmmmm! This looks wonderful! I will try this next week on my days off.
Gail this is for you………
I cannot find Irish Moss where I live, is there somewhere to order it from.
Thanks….:):)
Tesha wrote on February 14, 2011
Susan,
Where do you get your raw almond, pistachio and macadamia nuts? Are they reasonable?
Susan wrote on February 14, 2011
I am lucky enough to get truly raw almonds locally. Other things I order on line. I would suggest doing a search.
Végébon wrote on February 14, 2011
I LOVE this gorgeous recipe !!
hihorosie wrote on February 14, 2011
Beautiful presentation and love the use of pistachios.
Nick wrote on February 13, 2011
What a wonderful dessert idea for Valentine’s Day! It looks yummy and I cannot wait to try it… THANKS!
Gail Blanco wrote on February 13, 2011
In response to Elana’s concern about coconut oil; I have nothing against coconut oil, but I also use Irish Moss for congealing things. I soak the moss overnight, rinse very well, then Vitamix it with just enough water to form a paste. I then use the paste to gel things up. I may try this recipe and split it in half, adding coconut oil to half and then Irish Moss to the other half to see how they turn out. Irish Moss is loaded with healthy minerals also. For those of us still needing to watch out for too much fat (calories) the moss is a great ingredient to use. Note: I usually freeze this Irish Moss Paste into cubes (for convenience), it can be refrigerated up to 1 week also.
Gail Blanco wrote on February 13, 2011
In response to Elana’s concern about coconut oil; I have nothing against coconut oil, but I also use Irish Moss for congealing things. I soak the moss overnight, rinse very well, then Vitamix it with just enough water to form a paste. I then use the paste to gel things up. I may try this recipe and split it in half, adding coconut oil to half and then Irish Moss to the other half to see how they turn out. Irish Moss is loaded with healthy minerals also. For those of us still needing to watch out for too much fat (calories) the moss is a great ingredient to use. Note: I usually freeze this Irish Moss Paste into cubes (for convenience), it can also be refrigerated up to 1 week also.