Caramel Cardamom Pear Puffs
Embrace the cozy flavors of fall with these Caramel Cardamom Pear Puffs! Belgian Mini Cream Puffs are topped with juicy poached pears, warming cardamom and creamy caramel for a dessert that captures the essence of the season.
(Makes 4 servings)
- 20 Delizza Belgian Mini Cream Puffs (room temperature)
- 2 to 3 ripe but firm Bartlett pears, cubed
- 1 13.5-ounce can full fat coconut milk
- ¾ cup coconut sugar
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Whipped cream
In a large pot, combine pears, coconut milk, coconut sugar, cardamom, cinnamon, vanilla extract and sea salt. Bring to a boil, then reduce to a simmer for 10 to 15 minutes until pears are tender.
Remove pears from the caramel pot, placing in small bowl using a slotted spoon and set aside.
Increase heat on caramel and reduce for about 15 minutes, stirring frequently. Cook until mixture is thick and bubbles start to slow.
Fold pears back in the caramel sauce and set aside to cool.
Layer 3 to 4 Delizza Mini Cream Puffs at the bottom of an 8-ounce glass or jar. Layer a heaping spoonful of the caramel pear mixture on top, enough to cover the Mini Cream Puffs and repeat for remaining 3 glasses.
Garnish with whipped cream and an additional Mini Cream Puff. Serve immediately and enjoy.