Pears cooked in spiced sauce and the hearty almond milk makes a perfect combo for every lunch or dinner menu, but even would make a great festive dish on any holiday or celebration.
P.S. If you cook the peels of the pear with the spices you take out of the soup, you will get a very lovely tasting tea.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 5 medium pears
- 7 dl water
- 1 pinch sea salt
- 2 cloves
- 1 star anise
- 1 cinnamon stick
- 3 green cardamom pods
- 1 zest of an organic lemon
- 3 tbs brown cane sugar
- 1 tbs corn starch
- 3 dl vanilla flavored almond mylk
- 5 dkg almond
- 3 dkg quinoa
Directions
1. Peel the pears and slice them into cubes.
2. Add water to a large pot with sea salt, cloves, anise, cinnamon, cardamom, lemon zest and sugar. Bring it to a boil and cook for a few minutes as it bubbles. Add in the pears and cook until the pieces are soft.
3. Meanwhile in a smaller bowl whisk together almond milk with corn starch and set aside.
4. In a large pan roast the almonds and the quinoa over medium heat until quinoa starts to pop and almonds are nice golden brown. (No oil required)
5. Once pears are soft enough, remove half of the fruit, set aside. Remove the spices from the soup, discard. Using a hand blender, make a smooth cream from the leftover fruits and soup. Start to heat it up again on low, slowly stir in the almond mylk-starch mixture. Cook until it starts to thicken.
6. Serve it hot or cold with the quinoa and almond on top.
If you serve it cold, prepare it ahead and let it cool in the fridge, only prepare almond and quinoa before serving.
Also by Imola: One-Pot Creamy Vegan Tofu Florentine
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Photo: Imola Toth
