We are excited to have a recipe from Omid Jaffari from Botanical Cuisine. Omid is a world-class chef who specialises in raw food cuisine with a philosophy that it should be created using lovingly grown, minimally processed and exquisitely presented ingredients.
Omid is visiting Perth (Sep-23), Adelaide (Oct-14), Gold Coast (Oct-21), Sydney (Oct-28) & Melbourne (Nov-4) for a Spring Tour and hosting a "Friday Night with Omid Jaffari: An exclusive set menu dinner by Omid Jaffari" in each location. Only 30 places are available so book quickly.
Omid is visiting Perth (Sep-23), Adelaide (Oct-14), Gold Coast (Oct-21), Sydney (Oct-28) & Melbourne (Nov-4) for a Spring Tour and hosting a "Friday Night with Omid Jaffari: An exclusive set menu dinner by Omid Jaffari" in each location. Only 30 places are available so book quickly.
by Omid Jaffari, Botanical Cuisine
With their elegant contoured shape, pears are an attractive dessert. Make a “poaching” liquid from beetroot juice, which lends the flesh of the fruit its deep ruby colour, and add orange rind, vanilla bean, cinnamon stick, a whole clove, and a star anise for more aroma. After “poaching”, leave the pears in the liquid overnight (or for a few days), and the fruit will keep getting darker and fuller flavored.
Serves about 4 people
You Need:
- 2 beetroots, juiced
- Juice of 1 lemon
- 4 firm but ripe Bosc or barlets pears (with stems intact)
- 2 cups light agave nectar
- 1 orange rind
- 1 star anise
- 1 vanilla bean, cut in halves
- 1 whole clove
- 1 cup young Thai coconut cream
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To make cream: blend 1 cup young Thai coconut water to 1 cup young Thai coconut meat until cream
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- 1 cinnamon stick
1. In a large bowl, mix in all of your ingredients. Peel the pears, keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit without toppling. Drop each one into the bowl.
2. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the saucepan and set it on the surface of the liquid. Place a small plate on top of the paper so it presses the pears into the liquid.
3. Refrigerate for at least several hours and as long as 3 days.
4. To serve, place a pear in a shallow bowl and drizzle with the syrup.
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