I wanted to share my recipe for raw caramel sauce for quite some time, but couldn’t find the right way to do it until yesterday when I spotted these cute small pears in my health food store. I love pears, especially the sweet juicy ones. These however were not that sweet at all, I believe the fact they are not in season now is responsible for the lack of sweetness. But everything is correctable, when you happen to know the right caramel recipe for a delicious glazing :)
I’m also deep in my holistic nutritionist study now and have 12 case studies to do for the next 6 months. Each case study require lots of reading, exploring, comparing and writing and while doing my last one I stumbled upon the glycemic index type of diet. It’s meant mainly for diabetes condition, which is the case with my “client” and requires a diet made out of low glycemic index foods. Quite interesting and challenging at the same time. So, for everybody following a low glycemic index diet raw pears are 38, raw honey 55, raw maple syrup 54, the coconut oil lowers the indexes even more and is an absolute must and the lucuma is 25. Voila, you have yourself sweet & low glycemic index dessert. Amazingly delicious and also packed with lots of vitamins and minerals. Healthy in other words :)
for the caramel glaze
- 2 teaspoons honey or agave
- 1 teaspoon maple syrup
- 1 teaspoon coconut oil
- 2 teaspoons lucuma powder
1. Mix the ingredients by warming them a little bit to melt better.
2. Peel the pears and cut the bottom to keep them stable on the plate.
3. Pour the caramel glaze over the pears.
4. Keep in the fridge and serve cold.
Time for preparation: 10 minutes. Serves 4.