By: Marla Meridith
I am so happy that pears are in season. Not only do we love to eat them out of hand but they are so fun to add to all kinds of recipes as well. They are wonderful in oatmeal, cakes, and made into a sauce like this. The surprising pairing with carrots and chai spices makes the flavor a bit more complex and elegant; a fun flavor twist!
We enjoy this pear carrot sauce with thick Greek yogurt as a nourishing breakfast or snack throughout the day. Isn’t the color beautiful!
Photos: Marla Meridith
Marla Meridith is the creator, photographer, stylist, and go-to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, and high energy life. She is obsessed with her family, food, travel, apples, cinnamon, and coffee. Look for her on Twitter, Facebook,Pinterest and StumbleUpon too.
For more of Marla’s recipes, follow me on Twitter (@MarcusCooks)
6 ripe Pears, cut into chunky pieces (I like D’Anjou and Bartlett)
1 cup chopped Carrots
1/2 freshly squeezed Lemon Juice or 1 tablespoon
splash of Water
a few pinches of ground Cardamom, Black Pepper, Cinnamon, Ginger – adjust to taste
a pinch of fine Sea Salt
natural Sweetener if desired (my pears were ripe enough no sweetener was needed)
4-6 ounces of thick Greek yogurt per serving
- Put fruit and carrots in a medium sauce pan with a splash of water. Bring to a boil and then reduce to a simmer, add the seasonings and salt, partially cover.
- Simmer about 25-30 minutes until the pears and carrots are softened. Stir occasionally. Remove from the heat and carefully puree in a blender until smooth. Adjust any spices to taste.
- Make some yogurt parfaits or enjoy as is.
- Note: Adjust your pear-carrot ratio according to what flavor you would like more pronounced. Same thing with the spices. Top with a swirl of molasses for color impact and more flavor. You can also top with your favorite crunchy nuts.