Pomegranate Pistachio Pear Perfection

Ever buy a bag of organic pears on sale and then wonder what to do with them?  Well, this recipe takes the cake.

It is two parts, the cake and the topping.

Pomegranate glazed pears and pistachios

  • Pears peeled and cored
  • Pistachio kernels, only salt added, roasted or raw
  • Pomegranate Molasses

The idea is to candy the pears without cooking them too much for they will become mushy.  Heat Pistachio Kernels to very high heat in a pan that you can get sugar out of.  Pour Pomegrante Molasses over the pistachios liberally.  Constant stir.    Then add the pears and coat thoroughly with the reduced pomegrante molasses and now candied pistachios.  Remove from heat, set aside, labeling the pomegrante molasses sryup over the pears.

When it has cooled but it still warm, pour the entire mixture over a vegan sponge cake.  The cake will absurd the syrup and become caramelized with lovely pomegranate, pear and pistachio syrup with candied pistachios and pears on top.

Vegan sponge cake

  • flour – 1/2C
  • pea protein – 1/4C
  • cream of tarter – 1T
  • baking soda – 1T
  • erythritol – 1/4C
  • monk fruit – 12 drops
  • cardamon – T
  • nutmeg – dash
  • vanilla – 1/4t
  • cashew milk – 1/2C
  • lemon juice – 1/4C
  • lemon zest – 1/3t
  • lemon oil – dash
  • chia seeds – 1/8C
  • poppy seeds – 1/8C

To make the cake, vegan butter a pan and preheat oven to 375 degrees Farenheit

Mix the dry ingredients together

Then add the wet into a pocket, depression in the middle of the dry mixture.  Add the wet ingredients into this pocket.  Use a hand mixer to first mix only the wet and then slowly incorporate the dry.  Beat until the batter is fluffy and smooth.   Pour into your pan and bake until the middle tests done with a toothpick.  The cake needs to be fairly dry and airy in order to keep it’s shape and absorb the syrup mixture.

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