Pan‑fried Vanilla Pears with Pomegranate

Ingredients

• 4 pears
• 1 Vanilla bean
• 30 g butter (2 tbsp)
• 30 g coconut blossom sugar (2 Tbsp)
• 0.5 tsp cinnamon
• 1 lemon (juice)
• 100 ml pear juice
• 0.5 pomegranate
• 2 sprigs Mint

Instructions

1. 1.

   Peel the pears, halve them, remove the core while leaving the stems attached. Split the vanilla bean lengthwise and scrape out the seeds with a knife.

2. 2.

   In a pan, caramelize the butter with coconut blossom sugar for about 3 minutes over medium heat. Add the pears, vanilla seeds, and bean; stir and cook for 5 minutes over medium heat until golden brown. Dust with cinnamon, deglaze with lemon and pear juice, and simmer for about 3 minutes over low heat.

3. 3.

   Remove the pomegranate seeds from the fruit. Wash the mint, pat dry, and pluck the leaves. Sprinkle the vanilla pears with pomegranate seeds and mint before serving.