Pear Cream – light dairy cream substitute

[Cuilidh]

I have picked up this recipe, or versions of this recipe, in a couple of places recently.  It is really simple and quick and I find it much lighter and easier to digest than many other dessert creams – both dairy and non-dairy options.

If you have time soak the cashews for a few hours beforehand, but this isn’t vital.  If you have soaked them, rinse them before you use them.

You may not need all of the pear juice so hold some back … you can always put more in if needed, but you cannot take it out of it is too runny.

1 440 g can pears in juice (not syrup)
1 cup raw cashews

Put the pears, juice and cashews into the TMX and zap on 9 – 10 for 2 minutes to make a lovely smooth cream.  Add more pear juice if it is too thick or gluggy (you can add water as well, if you want).

Refrigerate until you need it.  My last lot was still good when we finished it 3 days later

[Cornish Cream]

A great recipe for people avoiding dairy Marina.Thank you.

[judydawn]

I agree, it sounds very nice Marina.

[cookie1]

I can just imagine this slathered on an Apple Pie.

[judydawn]

Marina, asking for a friend - could macadamias be subbed for cashews and could this cream be frozen.

[Cuilidh]

Now, there's a question Judy! 

I am not sure about the macadamias.  They should have the right consistency but I think their taste in the cream could be more pronounced as cashews are a more neutral tasting nut whereas macadamias have a slightly stronger taste and I am not sure about pre-soaking macadamias either (pre-soaked nuts tend to break up more rapidly when whizzed for 1 minute at 9 but because macadamias are such a large solid nut they may need more than 1 minute).  I have never had enough of this cream left over to freeze.  It keeps in the fridge for a few days but I am not sure about freezing.  The best bet would be to experiment, but macadamias are a touch expensive for an experiment. 

Sorry I am no more help.