This recipe is a result of over ripe pears that we were unable to finish up from last weeks farm box! Bosc Pears worked beautifully in this recipe as would Bartlett. You will need a good solid high speed blender such as a vita-mix or blend tech to make the cashew cream however; with a little patience and the help of a spatula, a regular blender should work just fine! You will wind up with much more cashew cream than you need but it lasts well in the fridge and is delicious on just about everything. Feel free to halve it if you don’t think you will use it all up!

Ingredients:

• 4 ripe bosc or bartlett pears, sliced in half
• 1/2 cup of raw walnuts, chopped coarsley
• 3 Tbsp. maple syrup
• 1 tsp. ground cinnamon
• 2 Tbsp. minced crystalized ginger
• 1 recipe of cashew cream (recipe follows)

Pre-heat your oven to 350 degrees F.

Combine chopped walnuts, maple syrup, ground cinnamon, and chopped ginger in a small bowl. Set aside.

With a melon baller or a stainless steel tablespoon, scoop out the core of the pear halves to hold approximately 2 Tbsp. of the chopped walnut mix.

Place the cored pears onto a cookie sheet and fill with walnut mix, distributing the mixture evenly among the pears.

Bake for 30 min. or until the pears are tender when pierced with a fork. While the pears are baking, prepare the cashew cream.

Cashew cream:

• 2 cups of raw cashews
• 1/2 cup of clear agave syrup
• 1/2 cup water
• 1 Tbsp. of pure vanilla extract
• 1 Tbsp. of lemon juice
• pinch of salt

Puree all of the ingredients in a high speed blender until smooth. Spoon onto the baked pears before serving and dust with a little ground cinnamon! Store the remaining cashew cream in the fridge. It will firm up as it cools.