Caramel sauce without cream and refined sugar – is that possible? “Absolutely!”, says the vegan me. “Well, not quite.”, would probably the lawyer in me respond. Today, I feel more vegan than lawyer-y and decided to share a true culinary revolution. At least according to me.
Sous-vide pear: Peel and halve a pear. Remove the core and the seeds. Sous vide in a sealed bag with vanilla extract and a hint of ginger at 60°C for 60 minutes.
Pear roses: Clean and finely slice a pear with a mandoline. Marinate in lemon juice and maple leaf syrup. Once softish, fold into roses.
Salted caramel sauce: Soak one part pitted dates in one and a half parts boiling water for 30 minutes. Blend until very smooth. Taste with fleur de sel.
Crumble: Roughly chop up pecans. Mix with cinnamon and ginger and season with maple leaf syrup. In a pan, allow to caramelize in coconut oil on medium heat.
Assemble by splashing sauce onto a plate. Place a sous-vide pear on top. Complete with generous dollops of coconut yogurt before decorating with pear roses, crumble and gari folded into roses.
This week, I’ve been proud to refer to myself as a food expert for Nau.ch. On this occasion, I’ve shared with you five plant-based dishes, one for every week day. Yesterday, I presented a dish featuring potato and apple.
Mums - the food blog 
This sound great. I recently acquire a new instapot with a sous-vide function and would love to try it out. Do you have pictures or a demonstration of how to fold the pears into roses?
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Looks great
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Thank you if so much, darling 🙏🏼😘
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Thank you so much, dear! I think sous-vide is a game changer, really, and I’m so happy we bought ours. We have a stick, but sometimes I use our steamer as well. Please feel free to let me know your thought and experience, if you decide to buy one.
Regarding the roses: The slices need to be super thin. Leave the peel on, or they will probably break. Dip them in some acidity. If the pears are really hard, you’ll need to let them sit there until they start to soften. Then just loosely half twice, without breaking the folds. Leaving the folds kind of round will create the rose look your going for. By the way, this works with apples as well. Good luck!
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Thanks
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Your blog is amazing! All your dishes look so fantastic and tempting – some great creativity and cooking skills 🙂 Thank you for sharing! I feel like I could learn a lot from your blog and would love to try this recipe someday
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You’re way too kind 🥰 I feel really flattered ❤️ Thank you so much, dear 🙏🏼😘
Please feel free to try out any of the recipes and share the outcome with me ☀️
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Looks delicious 😋
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Thank you so much, sweetheart 🙏🏼😘
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