Steemit Iron-Chef 2017 #5 Starter: Baked Pear with Grain-free Pear Flat Bread

I'm not joking this Baked Pear Starter will lightly bake anyone who is brave enough to partake. (The recipe requires 10 pears in total and will make 4 starters.) 

I medicated the grain-free, pear flat bread with cannabis infused coconut oil. This flat bread can be used to dip into the roasted garlic, cranberry coulis which I paired with melted (double churned) Brie, and served in an oven-roasted baked pear.

To finish, I topped the baked pears with smashed pecans and more pear bread that I scored into croutons.

The flavours are more savory than sweet and this is due to the roasted garlic, cranberries, brie and pear which all complement one another.

Here are the ingredients:

I started by making the garlic cranberry coulis. This requires:

1. 18 cloves of roasted garlic cloves;
2. 4 cups of fresh cranberries;
3. 1 orange, juiced or 1/2 a cup of orange juice;
4. 1 cup of water;
5. 3/4 of a cup of honey
6. and 2 tbsp of chia seeds.  

Directions:

Roast the garlic cloves at 350 degrees F for 1 hour. Juice the orange and bring the juice, water, honey and cranberries to a gentle boil. The cranberries will start to "pop" and become a thick sauce. This takes approximately 15 minutes. Let the mixture cool and then add it to a food processor along with the roasted garlic cloves and chia seeds. Blend well and set-aside to let the flavours meld. This makes a great topping and condiment. It can be made 3 days in advance if you are preparing for a special occasion.

Next, I made the pear flat bread. This requires:

1. 6 ripe pears;
2. 1/2 cup of ground almonds;
3. 1/4 cup of coconut flour;
4. 2 tbsp of chia seeds;
5. 2 tbsp of cannabis infused coconut oil (the strain is your choice);
6. and 1/4 tsp of ground cinnamon.

Directions:

Peel the pears and core them. Add them to a food processor with all the other ingredients and blend well.

Spread this mixture 1/4 inch thick, onto a non-stick dehydrating sheet and dehydrate for 12 hours. Half-way through the dehydrating time (at the 6 hour mark), flip the bread over and continue drying without the non-stick sheet. Once it's done dehydrating, score the bread into 2 dozen small croutons and cut out 4 large triangle shapes from the remaining piece of pear bread.

The remaining ingredients required are:

1. 4 pears cut in half lengthwise;
2. 4 small pieces of brie approximately an inch long by 1/2 an inch wide;
3. and 12 pecans (smashed into small pieces). 

Directions:

Cut 4 pears in half, lengthwise. Leave the steams intact, remove the core, but don't peel the skin from the pears. Bake on a lined baking sheet at 350 degrees F for 15 minutes. Remove from the oven and drain any pear juice that may have welled in the centre of the pears where the cores were remove.

Add a dollop of the coulis and place a piece of brie on top of it, in the center of each pear where you removed the cores.

Return to the oven for 5 minutes to melt the brie.

Prepare your plates with some of the coulis. Place 2 bake pear halves stuffed with melted brie on each of the plates. Top them with the pecan pieces and croutons. Finally, add a triangle shaped piece of pear bread to each plate to be used for dipping into the coulis.

Enjoy the ride.

I welcome your comments and invite you to follow me on my journey...there will be medicated food. ;)

~ Rebecca Ryan