Ingredients

Honey & Vanilla Poached Pears

3 firm ripe pears, peeled, cored & halved
800 mL water
350 g raw honey/maple syrup (For vegans)
1 vanilla pod, split & seeds scraped out

Houjicha Semifreddo

(Prepare an 8”x3” loaf silicon mold)

360 mL oat/almond/cashew milk (or full fat milk)
15 g (1 tbsp) TSUBAKI / Houjicha powder
120 g soft Medjool dates, pitted (or raw honey)
120 g maple syrup, optional
575 mL canned coconut cream (or 35% fat Cream/Cashew Cream)
2 tsp vanilla extract

Method For Honey & Vanilla Poached Pears

1. In a large saucepan, heat the water, honey (or maply syrup) & vanilla pod. Stir it before adding the pears.
2. Slide in the pears and cover with a round of parchment paper.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 - 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid. Transfer to an air tight container until ready to use.
5. Keeps well for a week.
6. If you’d like to reduce the syrup, remove the pears from the syrup. Pour the liquid in a saucepan and allow it to simmer until desired consistency. Allow to cool completely before serving it on the semifreddo or you can serve it slightly warm!

Method To Assemble

1. Put oat/almond/cashew milk in a small saucepan, and bring to a simmer over medium heat.
2. Turn off heat, add TSUBAKI / Houjicha powder, stir and leave it aside for 20 - 30 mins.
3. Pour steeped milk & pitted dates into a blender and blend until smooth.
4. Add coconut cream, vanilla extract and maple syrup (if using).
5. Pour into a bowl, wrap with plastic wrap touching the surface of the mixture and chill for at least an hour.
6. Pour into a silicone loaf mould. Freeze until scoop able consistency or allow to it harden.
7. Just before serving, take out of the freezer and remove the semifreddo carefully from the mould. Decorate the semifreddo with poached pears. Serve immediately.

Serving suggestions:
Add some salted vegan caramel sauce & candied pecans on top to wow your guest or yourself!