Glazed Pears with Raspberry Coulis Desserts
8 seckel pears OR 4 small Bosc pears
juice of 1/2 lemon
1/2 cup apple juice
pinch of salt
1 tsp kuzu, mixed with 2 tsp water
one 6-oz package fresh raspberries
2 TBS brown rice syrup
pinch of salt
1. To make the glazed pears: Prepare the pears by peeling the skin from the bottom, leaving the top part unpeeled and the stem intact. Scoop out the seeds and the membrane from the bottom using a peeler with a sharp tip. Dip the pears into lemon juice to prevent discoloration.
2. Put apple juice and a pinch of salt into a pot that is just large enough to hold the pears. Place the pears upright so they fit snugly in the pot.
3. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes (less for seckel pears) or until the pears are tender when pierced. Let the pears cool in the juice.
4. Remove the poached pears carefully from the pot. Thicken the remaining apple juice with kuzu mixed with water. Coat the pears with the glaze. Chill until ready to serve.
5. To make the raspberry coulis: Place everything in a pot and cook on a medium flame until the raspberries start to release their liquid.
6. Purée the mixture in a blender until smooth. Remove the raspberry seeds using a strainer.
7. Plate the poached pears with raspberry coulis and decorate with mint leaves and lemon zest.
Kushi Institute http://www.kushiinstitute.org/