Copyright John Paul Urizar
www.johnpaulurizar.com.au
Don't feel you need to add ice-cream or cream with this dessert. The coconut cream gives it sufficient creaminess and for something so light this dessert is surprisingly comforting. If you don't have kudzu thicken the sauce with arrowroot powder.
n a large deep frying pan place the pear halves, pear concentrate, grated ginger and water slowly bringing the water to the boil. Cover the pan and reduce heat to simmer for 15 minutes until tender (test them with a bamboo skewer).
Remove the pears onto ovenproof dishes and set aside.
Crush the kudzu root into a powder and mix in into a smooth paste with the apple or pear juice.
Stir the paste into the poaching liquid with the coconut milk and stir over a gentle heat until the sauce thickens. (approx 3 minutes)
Pour the sauce over the pears. Top with grated coconut and place under a hot grill for 1 minute or until the coconut slightly browns.
Note: Pears ripen from the inside out.To check pears for ripeness gently squeeze at the stalk end to feel for some give.
Makes 4 servings
| Prep Time: | |
| Cooking Time: | 35 mins |
| Ready in: | 40 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1096 kj |
| Calories | 262 kcal |
| Fat | 4.3 g |
| Saturated Fat | 3.6 g |
| Total Carbohydrate | 55.1 g |
| Total Protein | 1 g |
| Fibre | 3.7 g |
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