This fall recipe is inspired by ginger. Growing up I HATED ginger. In traditional Chinese cooking my mom would throw in chunks of it, it would burn my tongue and that was never pleasant. There was also the time I worked on a cruise ship and I used ginger pills while I was getting my sea legs. I won’t get too graphic here, but someone told me ginger was an anti nauseant.
Because I eat mostly raw, during the Winter I like to find new ways to warm up. This year ginger became very pleasing to my palate. Adding it to my juice in the morning warms up my whole body.
This recipe will take some time but if you start it at the beginning of dinner, you’ll have a nice warm dessert by the time you’re finished your meal.
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WARM PEAR CARPACCIO WITH GINGER SYRUP
2 pears (ripe and firm) 1/4C Water 1/4C coconut nectar 1t lemon juice 1/2″ ginger peeled & sliced 1/4t vanilla bean powder pinch ground cloves
- Peel pears and thinly slice. You can use a mandolin set on 1 if you have one.
- Blend the water, coconut nectar, lemon juice, ginger, vanilla bean powder, ground cloves until smooth. Don’t worry if the sauce is thin, it will thicken up during the dehydrating process.
- Place one layer of the pears into a loaf pan and cover with sauce. Repeat this process making sure the pears are coated allowing them to marinate.
- Dehydrate at 115 degrees for 1.5 hours- re-coat pears by spooning sauce over the top layer of pears
- Dehydrate for another 1.5 hours.
- Serve alone or with coconut cream if desired