Ingredients
The following ingredients have 9 Servings
- 1 14-ounces can coconut cream
- 1/4 cup monk fruit sweetener
- 9 firm, under-ripe Yellow or Red Bartlett pears
- 32 ounces unsweetened cherry juice
- 3 cups orange juice
- 10 whole cloves
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 3/4 cup monk fruit sweetener
Instruction
- Place the can of unsweetened coconut cream in the refrigerator overnight.
- About 15 minutes before plating, place the bowl and wire whip beater from your stand mixer in the refrigerator to chill.
- Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Add monk fruit. Whip on medium-high like you would whipping cream until it’s light and fluffy and soft peaks form. Do not overbeat.
- Store whipped coconut cream in the refrigerator until it is time to plate poached pears.
- Remove cores from the bottom end of pears, leaving stem end intact. Slice the bottom of each pear so it sits flat.
- Place cherry juice, orange juice, cloves, cinnamon, vanilla bean, and powdered monk fruit sweetener in an oval 6-quart slow cooker. Stir until monk fruit dissolves.
- Set pears in cherry juice mixture sideways so the juice gets into the core.
- Cover and cook on HIGH for 90 minutes. Flip to the other side so they cook and color evenly. Cook on HIGH another 90 minutes until pears are tender. Turn off heat.
- Using a soup ladle, remove half the liquid from the crock. (Place the cover back on the slow cooker to keep pears warm.) Pour cooking liquid into a sieve over a medium saucepan. Discard any solids. Bring liquid to a boil over medium-high heat. Lower heat so it remains at a fast simmer but doesn’t boil over. Boil cooking liquid for about 20 minutes or until it has significantly reduced and starts to thicken.
- Suggested plating: Pour thickened cooking liquid directly on a plate. Place pear on top, sitting on its leveled bottom. Then place a generous dollop of whipped coconut cream on the side.
