Monday, July 30, 2007

Poached Pears in Lemon Sauce with Raspberries

2 cups apple juice
2 TB rice syrup
pinch of sea salt
2 peaches cut in half and seeds removed
2 TB kuzu diluted in 1/8 cup cold water
juice and zest from 1 lemon
fresh raspberries and mint leaf to garnish

1. Bring apple juice, rice syrup and salt to a boil. Add the pear halves and simmer about 5 minutes. Remove when soft and place in serving bowls.
2. Bring apple juice back to a boil and stir in diluted kuzu. Simmer for 1/2 minute.
3. Turn off the heat and add lemon juice and zest.
4. Pour sauce over pear halves & garnish with raspberries and mint.

Note: In the Autumn and Winter...replace lemon with 2 TB almond butter & 1/2 tsp. vanilla for a more warming dessert.

Dessert is ideally eaten after the kitchen is cleaned....maybe a walk has been taken so the fruit dessert doesn't upset the grain/protein digestion.


Again, I substituted pear juice. And local peaches, rather than pears.
I accidentally used double the kuzu so the sauce was too thick, but otherwise this was a super quick, tasty, impressive summertime dessert.

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