I’m watching Black Swan as I [attempt] to write this.
Really, I’m just hiding behind my computer screen to keep from having an anxiety attack.
Dude, this ‘ish is intense.
and then my husband here, talking his anxiety out loud. not helping.
You know when you just need something light. movie. dessert. in some cases, both.
Cinnamon Poached Pears and maybe a little Sex and the City. wait, bad choice. Let’s go with Father of the Bride.
I love how light and refreshing this dessert is. Paired with either a raspberry or lemon sorbet or maybe good ol’ vanilla bean. A favorite of mine, which also pairs nicely is the coconut ice cream, dairy-free.
This could also be a great option for Thanksgiving for those gluten and dairy free.
Yes, you’ve seen this recipe before. Right here.
ps. If you’re looking to make changes in your health/diet/lifestyle, check THIS out.
Cinnamon Poached Pears with Raspberry Sorbet
- Zest of 1 lemon
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground pepper
- 2 cups apple cider
- 4 Bosc pears [with stems], peeled and cored from bottom
Optional: Raspberry or Lemon sorbet
In a large saucepan, combine lemon zest, cinnamon stick, vanilla bean, allspice, ground pepper, apple cider, and 1 cup water.
Add pears. Bring to a simmer. Cook, turning pears occasionally, until softened slightly, but not falling apart, about 20 minutes. Remove the pears and transfer to large bowl.
Increase the heat to boil the cider mixture until its reduced to a syrup, about 15 minutes. Remove the cinnamon [compost or trash]. Pour syrup over pears; refrigerate.
Serve pears with sorbet of choice.
*Gluten-free * Dairy-free
November 14 2011