- 4 ripe pears, cored and quartered
- 1 Tablespoon freshly grated ginger
- 1 teaspoon cardamom
- 1 Tablespoon currants or dried unsweetened cherries (optional)
- Preheat overn to 350.
- Place pears in an ovenproof dish and grate ginger right on top of the pears (tip: keep your ginger stored in your freezer for ease of grating) .
- Sprinkle cardamom and currants or dried cherries on top of pears.
- Add just enough water to cover the bottom of the dish.
- Cover with foil and bake for 30 minutes, or until pears are soft.
Coconut Whipped Cream
- 1 can full fat coconut milk
- ½ tsp vanilla extract
- 3 drops of vanilla stevia (optional – if you like things very sweet)
- ½ tsp cinnamon – optional
- dash cardamom – optional
Place can in fridge overnight. 5 minutes before making the cream, put the mixing bowl in the freezer. When you’re ready to make the whipped cream, turn the can upside down, open the can and pour off the liquid part of the coconut milk. Save for smoothies or cooking. Put the solid part – the coconut cream, into a mixing bowl. Use a hand mixer to whip the coconut cream until it is fluffy. Add vanilla extract. Add cinnamon and cardamom if desired.
I keep several cans of coconut milk stored in the fridge at all times, for last minute “whipped cream”.
Also, often I whip a whole can of coconut milk (without separating the solids from the liquid) and then store it in the fridge so it’s on hand for a lovely “creme fraiche” for on top of berries. It’s lighter than the “whipped cream” and yet still rich and luscious.