At the bottom of the page you will find links that will take you forward and backward through the potluck. If there is a broken link in the chain, just check back at Vegan Bloggers Unite to find the next blog in the lineup or to start at the beginning with appetizers.
This is the home of my macrobiotic website. Feel free to visit littleveg if you are looking for simple ways to introduce more vegetables to your family.
I chose the pears, hazelnuts and dried prunes because they are all grown locally in NW Washington State. I dried these Italian prunes a month ago at the height of their season in Seattle. I hope you enjoy this recipe as much as I do. I especially love the cardamom and the crunch of the toasted millet. Plus…don’t you think the millet is kind of cute?
Hazelnut Stuffed Pears with Maple Caramel Sauce
4 ripe pears (bosc, bartlett, red), choose pears that are full near the bottom, not too skinny
1/2 cup toasted and skinned hazelnuts, chopped
4 Tbsp chopped, dried prunes
2 Tbsp toasted millet
2 Tbsp maple syrup
1/2 tsp ground cardamom
seeds from 1 vanilla pod (slice the pod lengthwise and gently scrape out the seeds)
1/8 tsp sea salt
6 Tbsp apple or pear juice
6 Tbsp water
2 tsp powdered kuzu
1 tsp maple syrup
1. Heat oven to 350°.
2. Wash each pear. Cut a small slice off the bottom of the pear so it can stand up straight. Going in from the bottom, carefully hollow out the core. Don’t go all the way to the top, just get the main core area.
3. In a medium size bowl, mix together the filling ingredients minus the juice and water. Gently fill each pear with filling and press it in tightly.
4. Stand all four pears in an 8″ square baking dish. Pour the juice and water around pears. Bake in oven until pears are soft, about 25 minutes. Time in oven will depend on type and ripeness of the pears. Remove from oven and place the pears on a plate, reserving the liquid.
5. To make the sauce, strain the liquid from the baking dish into a glass measuring cup and add enough water to make 3/4 cup. Pour this into a small saucepan and add the 1 tsp maple syrup. In a separate small bowl, mix the kuzu with 2 Tbsp cool water. Whisk this into the juice. Turn the burner on medium heat and continue to whisk until the mixture comes to a gentle boil, turns clear-ish and thickens slightly. Remove from heat.
Next up is Rosalie at The Joyful Pantry. I can’t wait to see what dessert she has created for us! When you have a chance, I encourage you to visit her site again. She has some beautiful recipes and it’s fun to read about her Indian cooking classes with her friend, Minni.
To start at the beginning go to Vegan Bloggers Unite. Otherwise, click on the images below.