This is a great healthy dessert that is sure to impress!
6 Bosc pears, peeled
1 litre vanilla ice cream- I used CoYococonut milk ice cream or non-dairy alternative if required
1 litre mango Nudie juice or Honest juice- something all natural, no added sugar and preservative free
2 cups shredded coconut, toasted
2 cups hazelnut meal
1 heaped tsp fresh grated ginger
1 tsp mixed spice
Place toasted coconut in a bowl, roll balls of ice cream in the coconut and place on a baking paper lined tray and pop back into the freezer until ready to serve.
Get a pot big enough to fit all the pears so they are completely covered by the juice. Add mixed spice to the pot with the juice and pears. Cook on the stove until juice comes to the boil, then reduce to a low simmer and cook for about 15-20 mins until pears are just cooked. Remove pears from juice and roll in hazelnut meal so they are completely coated. Place on a baking paper lined tray ready to be baked.
In the juice that the pears were poached in, add the ginger and put back on the stove over a low simmer. Allow to simmer until it starts to reduce while the pears go into the oven on 180C for about 15mins or until outside crust is cooked. In your serving bowls, spoon the ginger syrup mix into the bottom, place a pear on top and the ice cream ball beside and serve!
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