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Ghosts of pear on the pool of blood cherries

ingredients

servings

2

Pears

2 unit

Oranges

1 unit

Jam

2 spoons

Cinnamon

to taste

Cloves

to taste

Desserts from Italy

Ghosts of pear on the pool of blood cherries

Ghosts of pear on the pool of blood cherries

vegan high in fiber source of C vitamins

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ghosts of pear on the pool of blood cherries

Recipe vegan, gluten-free, dairy-free and light for Halloween: a way to present the fruit to make it a little more cheerful snack or to convince the kids that do not like fruit: pears are transformed into frightening fanatasmini that lurk on a truce blood puddle of cherry jam!

Ghosts of pear on the pool of blood cherries step 1

step 1

Peel the pears helping with a potato peeler, so as to remove less peel as possible and keep the sinuous shape of the pears.

Ghosts of pear on the pool of blood cherries step 2

step 2

Put spread in a saucepan with a glass of water, the juice of half an orange, cinnamon, vanilla and cloves.

Ghosts of pear on the pool of blood cherries step 3

step 3

Turn on the heat and cook for about 15 minutes: pears will soften, but still manageable.

Ghosts of pear on the pool of blood cherries step 4

step 4

If the juices were too dry add more water if necessary.

Ghosts of pear on the pool of blood cherries step 5

step 5

Picked up the pears from the casserole and mettele on a plate, waiting to prepare the sauce by dissolving two tablespoons of jam into the cooking liquid

Ghosts of pear on the pool of blood cherries step 6

step 6

Add the juice of half an orange left and let reduce until it reaches the desired thickness.

Ghosts of pear on the pool of blood cherries step 7

step 7

Meanwhile decorated pears cut a thin slice at the base, so that they stand up and cloves draw eyes and mouth.

Ghosts of pear on the pool of blood cherries step 8

step 8

At this point Serve pouring onto the bottom of the dish and the sauce adagiandovi above pears.

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