Dirty Vegan puffed pears with chocolate and olive oil sauce
Explore the delicious world of Dirty Vegan puffed pears with chocolate and olive oil sauce, a stunning dessert that's sure to impress. This recipe, from Matt Pritchard's "Dirty Vegan Another Bite," combines the delicate sweetness of pears with the rich, velvety texture of chocolate and olive oil sauce, creating a vegan delight that's as pleasing to the eye as it is to the palate.
Brief Description of the Recipe
This exquisite dessert features firm pears, poached, wrapped in vegan puff pastry, and baked to perfection. The pears are then served with a decadent chocolate and olive oil sauce, offering a delightful contrast of textures and flavors. It's a dish that promises to be the spotlight of any meal, perfect for those who enjoy a touch of elegance in their vegan cuisine.
Cultural or Historical Context
The recipe is a testament to the versatility of vegan cooking, showcasing how traditional ingredients can be reinvented to create dishes that are both innovative and delicious. Matt Pritchard, the mind behind Dirty Vegan, has been known for pushing the boundaries of vegan cooking, making it accessible and appealing to a broad audience.
Ingredients List
- For the pears:
- Firm pears
- Vegan puff pastry
- Unsweetened almond milk
- Brown sugar
- For the poaching liquid:
- Sugar
- Water
- Lemon juice and zest
- Cinnamon stick
- Vanilla bean pod
- For the sauce:
- Dark chocolate
- Olive oil
- Boiling water
- Flaky sea salt
Preparation Instructions
- Begin by poaching the pears in a simmering mixture of sugar, water, lemon, cinnamon, and vanilla until just soft.
- Preheat your oven, then wrap the poached pears in thin strips of vegan puff pastry and bake until golden.
- For the sauce, gently melt the chocolate with olive oil and water, stirring until smooth, and finish with a pinch of salt.
- Serve the pears warm, drizzled with the chocolate and olive oil sauce.
Storage and Reheating
These puffed pears are best enjoyed fresh from the oven. However, if you have leftovers, store them in an airtight container in the refrigerator and gently reheat in the oven until warmed through.
Nutritional Information
While specific nutritional information depends on the exact ingredients used, this dish provides a good balance of carbohydrates from the pears and pastry, along with fats from the olive oil and chocolate.
Frequently Asked Questions
- Can I use any type of pear for this recipe? Firm pears are recommended as they hold up better during the poaching and baking process.
- Is there a substitute for almond milk in the recipe? Any plant-based milk can be used as a substitute for almond milk to brush the pastry.
This delightful dessert not only offers a rich and satisfying taste but also brings a touch of vegan luxury to your dining table. For those looking to explore more vegan recipes, Matt Pritchard's "Dirty Vegan Another Bite" is an excellent resource, packed with creative and delicious dishes.
Original recipe by Matt Pritchard, as featured in "Dirty Vegan Another Bite" by Mitchell Beazley.