Orange blossom, cinnamon and honey poached pears with an almond and coconut custard.

Use 1 egg per 100 ml liquid- if you want to make 500ml use 5 eggs.

Almond and coconut custard

Ingredients
3 eggs
200ml almond milk
100ml coconut cream
1 tsp vanilla extract
1 tbsp of honey or maple etc or to taste

Method
In a medium pot heat your almond milk, coconut cream and vanilla. In a small bowl whisk your eggs, when the milk mix is hot (do not let it boil) pour slowly into your egg mix and whisk as you go, then pour back into your pot. Add your desired sweetener. Over a low heat keep stirring until it coats the back of a spoon, this does not take long. DO NOT LET IT GET TOO HOT! it will curdle. Then pour into your bowl through a strainer. Cool it a quick as you can to prevent it from continuing to cook. If you are not dairy free it's nice to put some cubes of butter in and whisk it in while its still hot.

Poached pears in orange blossom, cinnamon and honey
Ingredients
6 pears, peeled and quartered
1 tbsp orange blossom water- you can get this at the supermarket or deli's. You can leave it out if you dont have it.
¼ cup of honey
1 cinnamon stick, snap in half. Use both halves


Method

Place everything in a pot and put in just enough water to cover the pears. Simmer for about 15 minutes, the pears should be tender, test to see if a knife goes in easily. Take out and pour it all in a container. Keep in the fridge. With the leftover liquid you can use to poach more pears, just drink it, freeze in ice cubes and use for juices and smoothies etc… dont throw it away!