Spiced Baked Pears with Brandy Infused Cashew Cream

Sweet treats

On The Countdown to Christmas My Pantry Gave to Me…

One word… stuffed. By the end of Christmas day I will be absolutely well and truly stuffed. I will have neatly devoured half a Nut, bean and seed loaf, torn through two servings of Mac and Cheese pie, and accidentally on purpose forgot to share the 10 hazelnut truffles I made on Christmas Eve. My tummy will be bursting to capacity. But come 10pm I will have made space for a little something more… Time for some fruit…Bring on the baked pears!

Succulent, tender baked pears, coated in cinnamon, nutmeg and coconut palm sugar, served with a brandy infused cashew cream. Luxurious! HO, HO, HO Merry Christmas!



Spiced Baked Pears with Brandy Infused Cashew Cream

Prep time : 10 mins.  Cook time: 30 mins.  Serves: 2-3


Cashew Cream
  • 1 cup raw cashew nuts (preferably soaked)
  • 3/4 cups filtered water
  • 1 tbsp maple syrup
  • 1/2 vanilla pod ( or 1/2 tsp natural vanilla extract)
  • 1 1/2 tsp brandy (optional)
Baked pears
  • 2 medium perfectly ripe pears (soft but slightly firm)
  • 1 tsp coconut oil
  • 2 tsp coconut palm sugar
  • 1 tsp ground cinnamon
  • pinch ground nutmeg
  • 1/2 small orange (juiced)
  • 1/4 cup pecans ( roughly chopped)
  • non-bleached parchment/ greaseproof paper


Cashew Cream
  1. Rinse and drain soaked cashews
  2. Add to blender with water. Blend until smooth and creamy.
  3. Add maple syrup, contents of vanilla pod, and brandy (optional). Blend/ mix to combine.
  4. Empty into container and place in fridge.
Baked Pears
  1. Pre-heat oven to gas mark 5 / 375 F / 195 C.
  2. Wash and pat dry pears. Cut in half lengthwise.
  3. Using teaspoon scoop seeds from each half.
  4. Place on large sheet of parchment paper face up (large enough to rap pears).
  5. Rub coconut oil onto face of pears (use finger).
  6. In small bowl combine sugar, cinnamon, nutmeg and orange juice. Mix thoroughly so all spice absorb juice.
  7. Pour spiced mixture onto face of each pear. Rub in with back of teaspoon.
  8. Repeat until all mixture is used.
  9. Place crushed pecans into hollows of pears.
  10. Rap pears in parchment paper. Fold to seal.
  11. Bake for 30 mins.
  12. Allow to cool slightly and serve with lashings of cashew cream. If required sprinkle with more coconut sugar.