|Title:||Pomegranate Poached Pears with Chocolate and Raspberry Sauces|
|Category:||Dessert - Clean (Only natural/organic ingredients), Vegetarian|
6 medium Bosc pears
2 c pomegranate juice
1 whole cinnamon stick
6 whole cloves
2 T goji berries
1 c frozen blueberries
1 1/2 c soy, hemp, or almond milk
1 c pitted dates
2/3 c raw macademia nuts
1 T unsweetened, natural, nonalkalized cocoa, or more for a darker, stronger sauce
1/2 t vanilla extract
1 t turmeric (to adjust color)
10 oz. frozen red raspberries (about 1 1/2 cups)- thawed
|Directions:||Peel pears, leaving stems intact. Slice a little off the bottom of each pear so that they stand up. In a large saucepan, place pears standing up snugly together. Pour in pomegranate juice. Add cinnamon, cloves and goji berries. Gently simmer, covered, for about 20 minutes until pears are tender. Remove pears and refrigerate until ready to serve. Reduce poaching liquid until it becomes a syrup.
For the chocolate sauce, place blueberries, soy milk, dates, macademia nuts, cocoa powder, vanilla and turmeric in a blender. Blend until very smooth and creamy. Add more soy milk if needed.
For the raspberry sauce, place defrosted raspberries in a blender and blend until smooth. Push through sieve to remove seeds. Mix in poaching syrup.
Place a generous dollop of chocolate sauce on dessert plate. Place pear on chocolate and drizzle raspberry sauce over pear.