Ginger Pear Lemon Marmalade
I just had a bumper crop of fruit off my trees this fall. Result? I’ve done some spicy experiments with homemade jams and chutney, Of course, no fat or animal products used! Here are my two favorites. They are quick, easy and amazingly tasty. Try the marmalade on Dave’s Good Seed Bread toast or use instead of the orange marmalade in your “Aussie Bites”. Use the chutney as a sweet & savory sauce for a vegan pizza. Try not to eat these luscious jams by the spoonful, though, or you’ll have to start a new batch before you know it!
Ginger Pear Lemon Marmalade
7-8 ripe Bartlett pears, peeled, cored, chopped into 1/2 inch pieces
1 C sugar
2 whole lemons, seeded
1 C coarsely chopped crystallized ginger
Put the chopped pears, sugar and 1/2 C of the chopped ginger into a saucepan. Quarter the lemons and remove all the seeds. Chop the lemons into 1/4 inch pieces, including all rind, pulp and juice. Add all to the pear mixture and bring to a boil on the stove. Reduce heat and simmer on low 1 hour, stirring occasionally until the sugar has caramelized and the mixture is a golden honey color. Remove from heat and add the remaining 1/2 C chopped ginger and cool to room temperature. If you want something very special, stir in a bit of Cointreau or Brandy. Keep in the refrigerator for up to one month (it isn’t going to last that long, though).
Three Plum Chutney
1 ½ C Quartered fresh or frozen plums
3/4 C coarse chopped prunes
1/2 C raisins
3/4 C chopped red onion
1/2 tsp Ras el Hanout spice
2 tsp whole seed mustard (any oil-free brand)
2 tsp Kozlik’s Amazing Maple mustard
2 TBSP plum preserves
½ C brown sugar
Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer and low, stirring occasionally, until thick and caramelized (about 2 hours). Cool completely and pour into a clean container. Refrigerate for up to 4 weeks.
No-fat Vegan Chocolate-Walnut & Pear Tart
It is harvest time for beautiful, juicy pears, and I’ve got pear trees laden with fruit this year. There are so many delicious possibilities for fat-free and vegan pear dishes. I’ve recently seen some amazing online recipes for Chocolate-Pear confections, but all of them share common ingredients that I do not eat: butter, milk, cream. I enthusiastically took on the challenge, and today I present an absolutely sumptuous fat-free dairy-free tart that you can serve proudly to anyone you know.
This tart is more accurately a pie, so it is deep, moist, and should be served in thin slices. For the crust, I’ve adapted the wonderful pie crust from “Prevent and Reverse Heart Disease” that is built on apple juice and grape nuts. I’ve added some unsweetened cocoa, creating a crisp hearty frame for the deep chocolate filling. I’ve used a great gluten-free chocolate cake mix from Bob’s Red Mill and enhanced it with ground walnuts, resulting in a super moist center studded with vanilla-poached glazed pear. Enjoy this and share it with your friends. They’ll probably hug you, and their healthy hearts will thank you!
Chocolate-Walnut and Pear Tart
1 TBSP unsweetened cocoa
3 TBSP frozen apple juice concentrate
1 1/2 C Grape Nuts cereal (not flakes…they have oil)
Stir the ingredients together until well mixed. Spoon all into a 9″ pie plate, pressing crumbs up the side to form a crust. Bake at 375 degrees for 8 to 10 minutes or until beginning to brown on the edges and crisp. Cool for 5 minutes while you prepare the filling.
1 C shelled walnuts
1 1/2 C Bob’s Red Mill Gluten Free Chocolate Cake Mix
1 TBSP flax meal softened in 3 TBSP of water
1 tsp. vanilla
1 C vanilla soymilk (or any non-dairy milk)
Grind the walnuts for about 1 minute in your food processor. Add the cake mix and pulse until mixed. Add the remaining ingredients and mix 30 seconds until fully mixed. This will be a fairly thick batter. Pour into the cooled crust.
2 ripe Bartlett pears, peeled, cored, halved
1/2 C sugar
1 TBSP vanilla
Put all ingredients into a sauce pan and simmer for about 5 minutes. Drain the pears and slice into 1/8″ thick pieces. Press into the filling, fanning out somewhat for a pretty look. Bake the tart for 15 minutes in a 350 degree oven. If you wish, brush the pears with a bit of apple juice concentrate to glaze them. Return to oven and bake another 20 minutes or until a knife barely comes clean. Do not over bake – you want this to be moist and fudgy.
Posted in Baked goods, Desserts, Recipes
Tagged chocolate, Dessert, Esselstyn, fat free, no fat, pear, pie, tart, vegan