Baked Gingered Pears
6 large organic Bosc, Comice or D’Anjou pears ( Apples work well too)
1 ½ to 3-inch piece of ginger root
4-6 cups organic apple cider ( you can also dilute with water to cut back on juice)
Wash pears, do not peal and do not remove stems. Cut lengthwise. Wit a teaspoon, scoop out just the pith and seeds.
Arrange pears, cut sides up in a baking dish. Grate unpeeled ginger root onto a plate
Gather grated ginger, squeeze over pears and then scatter. Pour cider over pears, until they are nearly covered.
Bake in a preheated 350 degree F oven for one hour. Remove and let cool. Serve at room temperature or chilled. ( Top with Cashew cream below if desired!)
From www.pccnaturalmarkets.com
Cashew Cream
½ cup raw cashews
1 cup white grape juice ( or use the warm juicy liquid from the baked fruit)
¼ teaspoon vanilla extract
In a blender or food processor, grind the cashew nuts into an even meal. Add the grape juice and vanilla and blend together until smooth and creamy. Strain out any lumps and chill. Top sliced fresh fruit with a couple spoonfuls. Store in the refrigerator for up to a week.
From How it All Vegan by Tanya Barnard and Sarah Kramer
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