Nutrition777.com

Receive FREE coaching

Daily Gram Testimonials

Here are a few testimonials from delighted Daily Gram subscribers:

"Thank you for this message. I learned a lot. You are having a positive impact on the health of many people through your messages." Randy

"I truly enjoy and look forward to the messages you send. Thank you for including me on your list." Karen

"Thank you Jerry and Sharon for your devotionals , health and diet tips!" Julia

Sharon Graham on CBN

You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this. Content here allows you to leave out noscript tags. Include a link to bypass the detection if you wish.

Recipes

Categories » Desserts

Recently added

Most viewed

Rated the best!

Poached Pear Melba with Cashew Cream Sauce
Recipe image: Poached Pear Melba with Cashew Cream Sauce

Ingredients

4 organic pears
2 cups organic pear nectar
1/4 cup honey
1 tbs vanilla extract
Rasperry Sauce
1 cup fresh raspberries
1 tsp lemon juice
3 tbs honey
Cream Sauce
1 cup raw cashews, soaked
1 1/2 cup poaching liquid

Difficulty:	Average
No of Servings:	4
Preperation Time:	60 (minutes)
Cooking Time:	15 (minutes)
Hits:	91
Rating:	No votes
Date added:	16.Jul.2008
Author:	Sharon Graham

Description A lovely light dessert that has a dairy free cream sauce.

Instructions Place cashews in bowl and cover with water. Allow to soak for 30 to 60 minutes. This will soften the nuts and make a creamier sauce. Peel pears and cut in half lengthwise. Remove core with melon baller. Place pear juice, vanilla extract and honey in large saucepan. Bring mixture to a boil and add pears. Simmer for about 15 minutes or until pears are soft but not mushy. Remove with slotted spooon and place in a bowl. Bring remaining liquid to a boil. Boil until liquid is reduced to about half (about 5 minutes.) In the meantime, place raspberries and lemon juice in blender. Puree until smooth. Strain using a mesh strainer to remove seeds, pressing to extract juice. Discard seeds. Add honey to raspberry puree and stir in. Refrigerate. Drain cashews and place in blender. Then carefully add 1 cup of poaching liquid to blender. Place pot holder on top of lid and hold lid down while pureeing mixture. Then add remaining 1/2 cup of liquid according to desired consistency. Refrigerate sauce. When ready to serve, place several spoonfuls of raspberry puree on individual pretty serving plate. Add 2 pear halves. Then gently ladle cashew cream sauce over pears. Garnish with fresh raspberries.

Ricettario by Vamba