My husband got all of our patio furniture out of storage last week. We had been getting little teases of warm spring weather here and there, so I told him I wanted our porch swing out before he left for a four-week work trip. So what happens a few days later? Snow. Inches of snow. I guess that’s what I get for daring to think that was all in the books for this year. The good news is, it has all melted again now, and the porch is a sunny, welcoming place once again. Ahhhhhhhh . . .
Another errand we took care of before he left was a Costco run. I love loading up on organic fruits there. They always seem to have higher quality options at better prices (at least by Alaska standards). A flat of pears was one of our purchases. Unfortunately, none of them ripened in time for him to enjoy before he left (more for me! Heh heh). So I’ve been eating pears lately with nearly everything.
A couple nights ago, I was reeeeeally in the mood for pudding. And since I still had a couple pears that were begging to be used pronto or else they’d be freezer bound, I thought why not try incorporating them into a pudding recipe? They were so sweet and juicy, I figured that I could puree them and use them in place of some of the milk and sugar. The result didn’t disappoint! For a little extra something, I tossed some almonds in maple syrup and salt and ohmygoooooosh what a brilliant idea that was! Only problem was I didn’t make, like, 20 times more than I did. Or maybe it’s best that I didn’t . . .
I will say that because of the more fibrous, gritty texture of the pear, this pudding isn’t that silky-smooth variety one naturally thinks of pudding as having. It has a bit more texture to it, but I promise the flavor overrides that potential issue! Especially with those salted maple almonds on top! And if you want to double (or triple) that part of the recipe, I won’t tell . . .
Vanilla Pear Pudding with Salted Maple Almonds
- 1 cup unsweetened vanilla almond milk
- 1 pear
- 1/3 cup sugar
- 2 tbsp constarch
- 1/8 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp almonds, chopped
- 2 tsp 100% maple syrup
- pinch kosher salt
In a blender, combine pear, 1/4 of the almond milk and cinnamon. Blend until smooth. Set aside.
Whisk the remaining almond milk with the sugar and cornstarch in a saucepan over medium heat. Whisk constantly until mixture thickens.
Add pear mixture gradually and continue whisking for another 5 minutes. Remove from heat and add vanilla.
Let cool for 2 hours in the refrigerator.
Set oven to 350F.
Chop almonds and combine with maple syrup and salt. Pour onto pan lined with parchment paper. Bake for 15 minutes.
Top pudding with almonds and extra sliced pear and enjoy!
vegan. dairy free.