Words, recipe and image by Dominique Woolf
Salted caramel is a fantastic invention. Over the years I have eaten litres of the stuff: in beautifully filled chocolates; swirled into ice cream; and most frequently, straight out of a jar, with just a teaspoon and a big smile.
Miso caramel on the other hand, is a new discovery for me - and what a revelation. Who knew perfect could get any better! The addition of this umami packed paste adds both a saltiness, and a depth of flavour, making it even more addictive.
This dessert is a deconstructed crumble (another dish close to my heart) and transforms the humble pear into a decadent treat. If you have any leftovers, then you are in luck. Simply chop and serve with your porridge or overnight oats for a heavenly breakfast.
For the crumble
60g plain flour
1 tablespoon brown sugar
2 tablespoons coconut oil, solidified
For the pears
2 ripe but firm pears, halved
2 tablespoons maple syrup
1 tablespoon white miso paste
60 ml almond milk
1 teaspoon coconut oil
Preheat the oven to 190C/fan 170C/gas mark 5.
First, make the crumble. Place the flour, oats and sugar in a bowl, and rub in the solidified coconut oil until combined, ensuring no big lumps remain.
Sprinkle the mixture evenly onto a non-stick baking sheet (or one covered in foil) and place in the oven for 20-25 mins until golden brown.
Next, prepare the caramel. Place the maple syrup and miso paste in a bowl and mix in the milk, making sure there are no lumps. Put aside.
Now, remove the seeds from the pears using a teaspoon.
Heat the coconut oil in a frying pan on a medium heat. Once hot, add the pears face down. Cook for about 5 mins, until brown on one side and starting to soften.
Turn over, and cook for another 5 minutes or so until the whole pear feels soft and cooked.
Next, add the caramel mixture over the pears and into the pan, making sure you swirl it around so the pears are covered. Heat on a low simmer for a few minutes until it starts bubbling and thickens to a syrupy consistency.
Remove and serve immediately with the caramel drizzled over the pears, then topped with the crumble mixture. Perfect with ice-cream (vegan or otherwise).
Dominique’s love affair with food started as a child. Growing up in the Middle East to a Thai mother and British father, she was surrounded by flavours and cuisines from many different cultures. She has always loved trying new foods and began experimenting in the kitchen from an early age. Now living in London with three young hungry children, she spends more time cooking than ever! Find out more about her over on her Instagram @thewoolfskitchen
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