Poached Pears with Almond-Marmalade Cream
This is basically the same cream I use for stuffed French toast, except I use silken tofu instead of regular. You can use different flavored jams or extracts.
- 6 ounces extra firm or firm silken tofu Add to list
- 1 teaspoon almond extract Add to list
- 3 tablespoons orange marmalade Add to list
- 2 tablespoons maple syrup Add to list
- 2 teaspoons vanilla extract Add to list
- Pinch salt Add to list
In a food processor, blend tofu, extracts, marmalade, syrup and salt until very smooth, about 1 to 2 minutes. Scrape down sides once or twice, Refrigerate in covered bowl for 1 to 2 hours.
Poach the pears: Slice in half. With a melon baller, scoop out seeds, making a neat hole. With a paring knife, cut hard stem down the middle, creating a shallow valley. Place pears face down in baking dish. Add juice, cinnamon stick and maple syrup. Juice should come about halfway up the sides of the pears. Cover with lid or aluminum foil and bake at 350°F for 30 to 45 minutes, until pears feel soft when pierced with a sharp knife.
To keep pears flat on plate, slice a small piece off back. Pipe or spoon cream into pear hole and valley. Garnish with cinnamon and mint.
Additionally, you can pour leftover apple juice liquid into a saucepan and reduce until it becomes thick and syrupy. Spoon on plate or over pears.
Recipe by, former PCC staff