Vegan Chai Poached Pears with Orange-Habanero Sauce

Step 1

In a small saucepan on medium heat, mix together ½ cup of the brown sugar, vegan honey, habanero flakes, juice and zest of an orange, cloves, ½ tsp cinnamon, nutmeg, and a pinch of salt. Once it starts to boil reduce to a very low simmer.

Step 2

After about 5-10 minutes, take off the heat. Allow honey to cool for at about 10 minutes.

Step 3

Meanwhile place ¾ cup of walnuts, ¾ cup pecans, ½ cup brown sugar, 1 ½ tsp cinnamon, and pinch of salt in a food processor. Pulse for 15-20 seconds until it finely ground.

Step 4

Melt the coconut oil in a skillet heated to medium-high. Add remaining walnuts and the oats, then toast stirring frequently for one minute. Add the ground nut mixture and mix until combined. Allow to toast until the sugar begins to melt. Stir in the vanilla and the honey. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.

Step 5

Take the Orange Habanero Honey drizzle off the heat. Allow vegan honey to cool for about 10 minutes.

Step 6

Cut the pears in half length wise, then remove the seeds and core with a small spoon.

Step 7

Meanwhile, bring water to a boil. Add tea bags and let brew for 8 mins. Remove tea bags and discard. Add ¼ cup brown sugar and stir.

Step 8

Add pears to boiling tea/water, reduce heat and simmer on low for 15 minutes. Gently rotate pears with a spoon(pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavour, leave pears soaking for another 10-15 minutes with the heat off.

Step 9

Place a heaping spoonful of coconut yogurt in the hole of the pear. Top with granola and honey. Garnish with orange zest.

Step 10

Take a mason jar with a lid for something on-the-go or a tall glass. Chop pears and stir in some of the orange-honey drizzle to desired sweetness.

Step 11

Place ¼ cup of coconut yogurt then layer on 3 tbsp pears, top with 3 tbsp granola and repeat. Refrigerate for up to 3 days.