Combine the
hot pear mixture, drained cashews, maple syrup, and vanilla in a blender.
Cook pear mixture, stirring occasionally, until liquid has mostly absorbed, about 8 minutes.
Add spoonfuls of
the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.
Quickly stir the arrowroot mixture into the apple -
pear mixture and simmer until the liquid thickens, about 3 minutes.
Spread 1/2 of
the pear mixture on the breast and roll together with the bacon wrapped around the entire turkey breast.
Transfer
the pear mixture to a bowl and add bread crumbs, chicken stock, and walnuts.
Add reserved fennel fronds to
pear mixture; stir to incorporate.
Spoon
the pear mixture in the middle of the dough leaving a one and half inch boarder from the edge of the dough.
This Pear Creme Fraiche Tart has a luscious filling with creme fraiche, mascarpone cheese,
a pear mixture that resembles pie and chopped pecans.
In a bowl, mix cacao butter with sugar and vanilla, then add
the pear mixture to combine.
Layer seared flank steak on top of
pear mixture and spoon pear mixture over top.
Add spoonfuls of
the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.
This Pear Creme Fraiche Tart has a luscious filling with creme fraiche, mascarpone cheese,
a pear mixture that resembles pie and chopped pecans.