Chai Poached Pears with Cinnamon Vanilla Coconut Cream

When it comes to clean eating and Whole30 recipes, dessert is the course of the meal I found most challenging. How did I work around the challenge of a dessert without sugar? (The Whole30 doesn’t permit any form of artificial sugars, maple syrup, or honey in dishes.) I knew I wanted to highlight the flavors of pear for the meal, but pears on their own need added flavor and a boost. My solution? Combining chai tea and organic apple juice. It keeps things clean, while adding the necessary sweetness to the recipe.

Keep reading for the full recipe after the jump!

Chai Poached Pears with Cinnamon Vanilla Coconut Cream

4 servings

  • 4 bosc pears, cored and peeled, leave stems on if possible
  • 8 chai tea bags
  • 4 C organic apple juice, 1 C water
  • 5 cinnamon sticks
  • 1 t nutmeg
  • 1 t cloves
  • 1 t pumpkin pie spice

For coconut whipped cream

  • 1 C organic coconut cream, chilled for 3 hours
  • 1 T vanilla
  • 1 t cinnamon

Pepitas, for garnish (optional)

Directions:

Begin by making the poaching liquid. In a large pot, bring water and apple juice to boil. Once liquid has come to a boil, add tea bags, cinnamon and spices. Reduce heat and let simmer for 20 minutes. Strain liquid and set cinnamon sticks to the side. Peel the skin off of the pears and core from the bottom, removing all seeds. Return liquid to boil and place in pears. Cook for 10 minutes or until pears have absorbed color and are almost soft.

In a mixer, add coconut cream and whip until fluffy peaks. (Depending on your coconut cream this might end up being more a sauce instead of a whipped cream, but it tastes delicious regardless.) Add vanilla extract and cinnamon. Mix.

To serve, place pear vertically on small plate. Add whipping cream, cinnamon stick, and pepitas to garnish.

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