Poached Pears with Almond-Marmalade Cream

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

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.


Almond-Marmalade Cream

Poached Pears


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 Chef Ken Charney, former PCC staff

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More about: almonds, pears, tofu


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