Cinnamon Baked Apples
2 cooking apples
2 Tbs. raisins
1 Tb. blue agave
¼ tsp. cinnamon, ground
1 tsp. butter
Pre-heat over to 375 degrees. Core the apples and pare a one-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-ounce custard cups. Pack the raisins into the apples. Mix the blue agave and cinnamon, pour over the raisins and into the apples. Top with butter. Bake for 30 minutes. 40 minutes preparation time. Makes 2 servings.
Poached Pears with Blackberries
4 pears, peeled, but left whole
½ lemon, juice and zest of
8 ounces blackberries
1 1/3 cups water
1 ounce blue agave
Put the pears in a saucepan with the lemon zest and the lemon juice. Add in half the blackberries and the water. Heat until the mixture bubbles, then cover and cook gently for 20 minutes or until the pears are tender. Flip the pears over half way so they cook evenly on both sides. Lift the pears from the cooking liquid and cool for a few minutes. Slice each one in half and scoop out the cores with the tip of a teaspoon. Tip the cooking liquid into a sieve set over a bowl and rub it through leaving the seeds behind. Pour the fruity syrup back into the saucepan, add the rest of the blackberries and reheat gently for a minute to lightly cook them. Pour the blackberry sauce over the pears.
45 minutes preparation time. Makes 4 servings.
Vanilla Poached Pears
4 large pears, halved, peeled, and cored
Water, to cover
1½ inches piece fresh vanilla beans
Mint sprigs, to garnish
Place the pears in a large saucepan and pour water in to cover the pears. Add vanilla beans and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn. Allow pears to cool, and then serve in the center of a dessert place. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint. 30 minutes preparation time. Makes 4 servings.