Bacon Raspberry Sauce
1/2 pound bacon
12-ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
3/4 cup coconut sugar
1/2 cup water
1/2 teaspoon vanilla extract
2 teaspoons arrowroot
2 tablespoons water
1 tablespoon butter
Fresh Mint (for garnish)
In a large skillet over medium heat, cook bacon until a golden brown. Remove from skillet and set on a paper towel lined plate to remove excess grease. Cool and crumble. Set aside.
In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla. In a small cup, combine the arrowroot and two tablespoons of water. Mix well. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. Remove the pan from the heat.
Add 1 tablespoon of butter and mix until the butter has completely melted. Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. Keep warm until pears are done. You may refrigerate the leftover sauce for 3 days.
Baked Pears
4 pears
1/4 c melted coconut oil
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Preheat oven to 375°F. Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. Using a large melon baller or teaspoon, core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon. Whisk the melted oil and vanilla extract together in a small bowl. Drizzle it all over the pears. Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from oven.
Drizzle each pear with warm raspberry sauce, and bacon crumbles. Garnish with mint and serve warm. Happy Spring!
Yields: 4 servings
Presented by Scott and Michelle Williams, Totality Living Well
4/12/2018
