Apidea Greek Pear Dessert Recipes

Steps:

• Carefully peel the pears taking care not to remove the stalk.
• Place the pears upright in a pan; add the wine and the sugar.
• Gently simmer over low heat for 20 minutes.
• Add the cinnamon stick and the cloves and continue to simmer for a further 20 minutes.
• Remove from heat and let cool.
• Serve the pears cold drizzled with the wine sauce from the pan.

Steps:

• Peel the pears and cut the bottom off each to give a flat base - cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
• Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
• Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
• Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.

Steps:

• Before you start, either spray your pan with cooking spray or foil it so the honey won't stick to the pan where it's hard to clean later. Set your oven at 325 degrees. Core your pears making a hole in the middle where you can have room to add ingredients. Using a pastry brush, paint all of the pears with lemon juice. This keeps the pears from turning dark and it also gives them an added boost of flavor. Cut a tiny piece from botton so the pears do not slide all over the pan and this will help them stay stable. Do not cut much as you do not want to loose much of your pear. Also, do not cut much from the middle when you core as you do not want to lose much of your pear then as well. Remember, a pear isn't that big. So, now that you have your pear painted with lemon and on the prepared pan, you are ready to begin stuffing. Chop your figs if they are not already chopped and put some in each cavity. Take about one teaspoon of oats and top on the pear and then slice a very thin slice of butter and lay on each top of the oats. After that you need to make up your honey mixture. You take a bowl and pour a liberal amount of honey into it and add lots of cinnamon to taste. The honey should look dark brown. Taste it at this point. It will no longer taste like honey but a beuatiful cinnamon mixture. Taste until you love the taste. Take and drizzle liberally on each pear. This and the figs are your sweetener for this. Then sprinkle almonds on to the honey mixture so they will stick. After this, put it in the oven for around 30 minutes or until pears are fork tender. Serve with fresh cream. It will taste amazing and it is all naturally sweet. Just make sure that you have used foil or coated the pan with cooking spray because honey really sticks when cooked. This tasted very amazing. We had so many compliments.