This showstopping dessert comes to the table with sparkling majesty. The key is to peel the pears in long straight strips, so the finished product shines like precious gems. To make an on-the-fly version, diced pears and quickly saute in wine, fruit juice and honey. Serve warm or chilled with the Vanilla Marscapone, ice cream or almond cream.
Poaching Liquid
- ½ bottle Cabernet or Merlot
- ½ cup fresh Orange or Blood Orange Juice
- 1/3 cup Pomegranate Juice
- 1 Tbls fresh Lemon Juice
- 2 inch piece each of Orange and Lemon Zest
- 1 Cinnamon Stick
- ¼ tsp Clove, ground
- ¼ tsp Black Pepper
- 1/3 cup Monkfruit Sugar
Stir all ingredients together and bring to boil over medium heat. Reduce liquid by one quarter or until the poaching liquid thickens, slightly. Reduce heat to medium-low.
Pear Prep
While the wine is working: wash and dry four Bosc or Anjou pears. Keep stems intact. Peel with a sharp veggie peeler, removing long smooth strips of peel. Try to keep surface as smooth as possible. Cut a piece off of the bottom of the pears, so they stand up in the serving dish. Place into poaching liquid and poach 15-20 minutes, or until firm-tender. Turn pears occasionally to ensure even color. Cool at room temperature and store in liquid, in the refrigerator overnight.
Service
If serving warm, gently reheat in poaching liquid. Stand pear in serving dish and bathe with some of the liquid. Garnish with sliced Blood Oranges, Blackberries, Pomegranate seeds, and the Vanilla scented Marscapone (Italian Cream Cheese.)
Vanilla Scented Marscapone
- 1 cup Marscapone Cream Cheese
- 2 Tbls Heavy Cream
- 2 tsps Monkfruit Sugar (Vanilla Sugar is great, too)
- 1 tsp Vanilla Extract
Phyte Facts
This dessert is at the top of my heart disease eradication program. Resveratrol is a phytonutrient that plays a major role in our Ejection Fraction and keeping our heart’s vascular system strong and flexible. Resveratrol in red wine burns body fat without exercise, not that we would ever stop exercising! It’s also connected to longevity.
The spices are Mother Nature’s antibiotics and citrus zest contains Limonene, an antioxidant that affects every cell in your body, in a positive way.
The cream garnish assists in the uptake of these fat-soluble phytonutrients.
Get more great recipes from Tina Martini — her book, Delicious Medicine: The Healing Power of Food is available to purchase on Amazon. More than a cookbook, combining 20+ years of experience, along with her love of coaching, cooking and teaching, Tina offers unexpected insights into the history and healing power of clean eating, along with recipes to help reduce your risk of disease and improve overall wellness so you can enjoy life!
Affectionately referred to as The Walking Encyclopedia of Human Wellness, Fitness Coach, Strength Competitor and Powerlifting pioneer, Tina “The Medicine Chef” Martini is an internationally recognized Naturopathic Chef and star of the cooking show, Tina’s Ageless Kitchen. Tina’s cooking and lifestyle show has reached millions of food and fitness lovers all over the globe. Over the last 30 years, Tina has assisted celebrities, gold-medal athletes and over-scheduled executives naturally achieve radiant health using The Pyramid of Power: balancing Healthy Nutrition and the healing power of food, with Active Fitness and Body Alignment techniques. Working with those who have late-stage cancer, advanced diabetes, cardiovascular and other illnesses, Tina’s clients are astounded at the ease and speed with which they are able to restore their radiant health. Tina believes that maintaining balance in our diet, physical activity, and in our work and spiritual life is the key to our good health, happiness and overall well being. Visit her website, themedicinechef.com
