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Dessert
4 servings
15 minutes
25-30 minutes
Chef Christina Pirello
2 large organic pears, firm ripe
2 teaspoon light olive oil
Sea salt
1/4 cup brown rice syrup (see notes below)
1 teaspoon mint leaves, finely minced
2 teaspoon organic lemon zest, freshly grated
Peel and halve the pears, and carefully remove the cores (a melon baller works great). Slice each pear into 1/8" thick slices and sprinkle with a pinch of salt. In a sauté pan, cook the pear slices in the light olive oil until tender.
Combine the rice syrup, mint leaves, and lemon zest in a saucepan. Cook over medium heat just until the mixture foams. (Instead of garnishing the finished dish with fresh berries, you can add dried cranberries or raisins to the glaze while hot.)
Divide the sautéed pears into 4 dessert dishes, spoon the glaze over the pears, and garnish with a few fresh berries.
Instead of sautéing the pears, you can grill them leaving them in halves, brushing with oil, and placing on a hot grill pan for approximately 3 minutes per side.)
Brown Rice Syrup is available at specialty health and natural food stores.
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