This dessert is best served with natural yoghurt.
- 3 large pears (conference or comice are excellent varieties for desserts)
- 50 g ground almonds
- 30 g unsulphered apricots
- 30 g sundried raisins
- 20 g flaked almonds
- 1 1/2 tablespoons of agave syrup
- 1/2 teaspoon of almond essence
- 300 ml apple juice
- 125 g punnet of blueberries
- 2 tblsp agave syrup
- Select pears that are firm but not hard. Peel the pears and slice in half cutting down from the stalk.
- Using a teaspoon cut out the pips from the centre leaving a 1 inch hollow. Carefully gently scrape out the stalk.
- Place the prepared pears in an oven proof dish, (glass or ceramic are best).
- Chop the apricots into very small pieces. Place in a bowl along with the raisins, flaked almonds, almond essence, ground almonds, and 1 1/2 tablespoons of Agave syrup. Mix well with your fingers and bring together into a stiff dough. Divide between the pears, placing the stuffing into the hollowed out area.
- Pour the apple juice around the pears.
- Place into a preheated oven 190°C (375°F/Gas 5). Bake for 20 - 25 minutes until the pears are tender but not mushy.
- Place the blueberries into a pot with 2 tablespoons of Agave syrup and 4 tablespoons of the remaining apple juice around the baked pears.
- Bring to a boil and lower the heat and simmer until the blueberries burst and the syrup thickens a little.
- Place the pears in individual serving bowls and spoon the blueberry syrup over each one.
- This dessert is best served with natural yoghurt. Honey is also good in this dessert. For anyone who doesn’t need such sweet sweeteners, brown rice syrup is also delicious used in this dessert.
More by Lorraine Fitzmaurice:
- Muffuletta Sandwich
- Red Cabbage, Apple: St Patrick's Day Alternative
- Layered Spinach And Ricotta Crepes With Sauté Mush