MAPLE & CARDAMOM BRAISED PEARS OVER PUMPKIN SEED GRANOLA
Prep Time
20 minutes
Total Time
80 minutes
Chef Brad Roe originally from Essex, England learned his trade at a culinary college then ventured out to the USA at the age of 19. During his twenty years spent in the USA, Brad gained his skills and knowledge working with great chefs at various five-star hotels, throughout LA, Orlando and seventeen years in Las Vegas including twelve years at the iconic Caesars Palace Hotel & Casino.
Brad’s first taste of vegan cooking was when Garth Brooks was showcasing at the Encore Hotel in Las Vegas, “every time he visited we put together a new 6 course meal for him, it was a refreshing challenge cooking plant based cuisine, especially as back in 2012 there wasn’t much variety of vegan products available, so we definitely had to think outside of the box”!
Brad is now living back in the UK, with his current project just completed, in which he has published his first cookbook titled “from Cook to Chef” focusing on his style of food as well as his insight into the chef world. He was also awarded an AA Rosette award for culinary excellence and is currently working on his plant based cookbook. Utilising rare and unique foraged plants such as eucalyptus, winter bark, canna plant, tradescantia flower, cactus & golden berries etc!
Follow along Chef Brad on his journey here…
Chef Brad’s Cookbook “from Cook to Chef” https://www.amazon.com/dp/1661264875
UK link. https://www.amazon.co.uk/dp/1661264875/ref=cm_sw_r_cp_apa_i_legEEb503TXR2
Instagram account – sincityiow_chef
Facebook account – From Cook to Chef
Ingredients
4 Pears, either William’s or conference pears
150ml Maple syrup
6 Cardamom seeds
300ml White wine
400ml Water
Juice of 1 lemon
100g Rolled oats
3 tbsp Coconut oil
3 tbsp Cranberries
2 tbsp Pine nuts
5 tbsp Pumpkin seeds
Directions
- Preheat your oven to 320°f/160°c then start peeling your pears.
- When the pears are peeled, put them in a baking tray roughly 10inch square, then add the maple syrup, cardamom, wine, lemon juice and water. Make sure the pears are just fully submerged in the liquid.
- Cover the tray with foil then bake for 1 hour. After one hour, take the pears out of the liquid and set aside, reduce this liquid in a small sauce pot until the liquid has reduced until you have roughly half a cup left then set aside.
For the Granola.
Lay out the oats, pine nuts, pumpkin seeds and coconut oil onto a tray then mix thoroughly, bake in the oven for 15 minutes. give another mix then bake for a further 5 minutes then mix in the cranberries.
To assemble: Place the pears over the granola with the remaining cooking juices of maple & cardamom stock poured over each pear.
Recipe Note
If you insert a knife through the center of the pear and the pear falls off by its own accord, then the pear is ready. Also, if you can find one, a prickly pear is nice for an exotic garnish!
