Wrote previously...OH YUM! Autumn is here... and I was in need of a really good COMFORT dessert! W brought me a bunch of pears and I had to use them before they got too ripe. This came out extraordinary! It tastes a lot like apple pie, except, I think I may like this better. The pears were sweet, tender and juicy. I used Bartlett Pears and then added a Red Pear for a little more texture.
1 cup almonds (soaked overnight)
1/3 cup shredded coconut
12-14 dates, pitted and soaked if not soft
pinch sea salt
1 1/2 cups apple, peeled, cored and chopped
1/4 cup *Irish moss paste (optional or 2 Tbs ground chia)
2 1/2 cups pear, peeled and coarsely chopped
1/2 cup ripe pear, thinly sliced (save any extra for garnish)
2 tsp cinnamon
1 tsp vanilla extract (2 drops Medicine Flower Vanilla)
2 Tbsp lemon juice
dash of nutmeg, to taste
pinch sea salt
1 Tbsp sweetener (honey, maple syrup, agave, etc)
1/4 cup pecans, chopped
1/4 cup golden raisins
1/4 cup pecan halves for garnish (set aside)
Process nuts. Add dates and salt, and process. Add shredded coconut and process. Use spatula to scrape from sides and process until mixture starts to ball up and stick together.
Coat a 9 inch (removable bottom fluted tart pan, or pie plate with a bit of coconut oil and press crust mixture into pan and up along sides.
In food processor,. mix apples until an applesauce consistency.
Add 1 cup of pears and pulse, leaving chunky. Add Irish moss paste or chia and mix.
Add 1 1/2 cups of pears, and process to the consistency you prefer. It can be as chunky as you like it.
Transfer to a bowl and add remaining ingredients (except for garnish nuts), including 1 cup of thinly sliced pears and mix well. Add golden raisins and chopped pecans to this mixture.
Pour mixture into crust and refrigerate several hours to set. Top with sliced pears dipped in lemon juice, halved pecans and cinnamon.