Pouch Pear

Pouch Pear
½ cup agave
¼ Cup water
1 Tbsp ginger thinly slice
1 star of anise
4 firm Bosc pears
¼ Cup almond finely chopped
1½ cup spelt flour
¼ teaspoon cinnamon powder
Pinch sea salt
2 tablespoon vegan butter
½ cup ice cold water
Method for pear
1 In a sauce pot stir together the agave, water, ginger and anise.
2 Peel the pears. Cut each pear in half lengthwise, and remove the core, stem and trim the bottom with a sharp knife.
3 Gently toss the pears in the agave mixture in the sauce pot, and layer them cut side down.
4 Allow pears to cook on medium heat for 1 ½ hours while coating with agave mixture; until the pears are tender.
5 Reduce the heat to low, to keep the sauce at a simmer. (don’t let the caramel get too dark, or it will have a burnt taste)
6 When sauce is reduce to your preferred choice turn off heat and set aside to cool
Method for dough
1 Combine dry ingredient cut in butter.
2 Add water in small portion and use a wooden spoon to combine.
3 Use your hand to knead flour in stiff dough.
4 Use a rolling pin to roll dough about ¼ inch thin and cut in small circles.
5 Grease a mini muffin pan and neatly place your small circles inside the holes of a mini puffin tin. bake for 15 minutes in a preheated oven at 350 degrees
6. Spoon off small pieces of the pear and put in your baked cups with a bit of sauce over the pears, and sprinkle with chopped almond.

Scroll To Top