Poached Pear & Rosemary Smoothie

I find poached pears quintessential to cooler weather, but I wanted to bring it into a different context. As a smoothie it’s both comforting and warming in terms of flavour but still light enough to have in autumn.

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Poached Pear & Rosemary Smoothies

Ingredients

4 pears (3 cooked (skin removed and boiled in plant milk) and then frozen, 1 for grilling)
1/4 cup kale (one large stalk)
4 sprigs fresh rosemary
1 tbsp almond butter 
1 tsp fresh ginger (peeled and chopped)
2/3 cup any plant milk
1 tsp honey 
1 tbsp hemp seeds

Method

Peel and core pears and chop in halves. Bring the plant milk to a boil in a saucepan and poach the pear halves for 10-15min or until cooked through but not too soft. Remove the pears from the milk and allow to cool completely. Chop into rough chunks and place in the freezer overnight. Pre-heat oven to 200 C grill. Thinly slice one pear and places slices onto a roasting pan. Sprinkle over half the rosemary and walnuts and drizzle honey over. Grill for 10min until pear slices are sticky and nuts are toasted. Blend the frozen pears with remaining ingredients (kale, almond butter, hemp seeds, ginger and remaining rosemary) until completely smooth. Top with roasted walnuts and pear slices before serving.

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