INGREDIENTS
- 4 pears
- grated rind of half an orange
- 1 T apple juice concentrate
- 2 c almond milk
- 4 T cornstarch
- 3 T rice malt syrup
- 4 T apricot jam
- ½ c cinnamon powder
- 1 piece of lemon peel
- 12 almonds
- dark chocolate
- salt
INSTRUCTIONS
- Peel the pears, reduce them into cubes and cook with 80 ml of water, a pinch of salt, and orange peel; they should remain soft but substantial. Remove from the pan.
- Dissolve the starch with a little milk, put the remaining on the fire with a pinch of salt and lemon peel. When about boiling, lower the heat, remove the lemon peel, add the malt, cinnamon and mix. Add, continuing to turn the milk with starch. Bring to a boil and remove from heat.
- Toast the almonds in the oven at 160 degrees for 12-15 minutes.
- Place the pears in the bottom of four glasses with the thickened sauce, cover with jam, combine the cream and decorate with pieces of chocolate and almonds. Serve at room temperature.
