Poached Pear Melba with Cashew Cream Sauce

Sharon's Healthy Recipes

A lovely light dessert that has a dairy free cream sauce.


4 organic pears
2 cups organic pear nectar
1/4 cup honey
1 tbs vanilla extract
Raspberry Sauce
1 cup fresh raspberries
1 tsp lemon juice
3 tbs honey
Cream Sauce
1 cup raw cashews, soaked
1 1/2 cup poaching liquid

No of Servings: 4     Preparation Time: 60 minutes     Cooking Time: 15 minutes


Place cashews in bowl and cover with water. Allow to soak for 30 to 60 minutes. This will soften the nuts and make a creamier sauce. Peel pears and cut in half lengthwise. Remove core with melon baller. Place pear juice, vanilla extract and honey in large saucepan. Bring mixture to a boil and add pears. Simmer for about 15 minutes or until pears are soft but not mushy. Remove with slotted spoon and place in a bowl. Bring remaining liquid to a boil. Boil until liquid is reduced to about half (about 5 minutes.) In the meantime, place raspberries and lemon juice in blender. Puree until smooth. Strain using a mesh strainer to remove seeds, pressing to extract juice. Discard seeds. Add honey to raspberry puree and stir in. Refrigerate. Drain cashews and place in blender. Then carefully add 1 cup of poaching liquid to blender. Place pot holder on top of lid and hold lid down while pureeing mixture. Then add remaining 1/2 cup of liquid according to desired consistency. Refrigerate sauce. When ready to serve, place several spoonfuls of raspberry puree on individual pretty serving plate. Add 2 pear halves. Then gently ladle cashew cream sauce over pears. Garnish with fresh raspberries.

Dig Deeper

A Light Dessert With A Creamy Sauce

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