Botanical Poached Pears: A Plant-Based Dessert for ThanksLiving
Thanksgiving is more than just a holiday—it’s an opportunity to celebrate with gratitude and intentional choices. This year, I’m bringing a new twist to the dessert table with a dish that embodies the spirit of ThanksLiving: Botanical Violet Poached Pears. This elegant, plant-based dessert is perfect for those who seek vibrant flavors while embracing a mindful approach to eating. Whether you’re a seasoned plant-based eater or just dipping your toes into this lifestyle, this recipe brings some of my favorite kitchen flavors.
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Are you prepared to go on this delectable adventure with me? Let’s grow, learn, and cook together!
Dr. Siri Chand Khalsa’s 5-week Plant-based Cooking Course for Stanford’s Division of Immunology & Rheumatology was a spectacular addition to our wellness program. Dr. Siri Chand created an inspired line up of unique yet easy recipes which she beautifully rendered into a recipe booklet, replete with her own eye-popping food photography. She masterfully taught us to cook delicious and visually appealing dishes including sheet-pan veggies with quinoa tabouli with cilantro chutney, and root vegetable purée soup with kale sauerkraut salad. Each lesson was made even more delightful with unapologetically delicious desserts like fruit crisp and chia pudding. Dr. Sir Chand’s profound knowledge of Ayurvedic cooking, combined with her allopathic training and additional expertise in Lifestyle Medicine, offers a unique perspective on eating for vitality. She radiates passion and compassions in every session, making the experience truly enriching. Don’t miss the opportunity to learn from this culinary medicine master!
Neha S. Shah, MD
Neha S. Shah, MD (she/her/hers) Clinical Assistant Professor of Medicine Fellowship Program Director – Adult Rheumatology Division of Immunology & Rheumatology Department of Medicine Stanford University Hospital & Clinics
Poaching in Botanicals: The Magic of Lavender, Rose, and Butterfly Pea Flower
These poached pears are infused with a delicate blend of botanicals that enhance their sweetness. I chose lavender, rose, and butterfly pea flowers to create the violet hues in this poaching liquid, although I have also used hibiscus, saffron, and turmeric. Butterfly pea flowers lend their mesmerizing blue hue, while lavender and rose add sweet floral notes—perfect for cozy gatherings. As the pears gently simmer, they take on the aromatics of the flowers, becoming tender and deeply flavorful. Plus, your whole house smells amazing!
Key Ingredients for Botanical Poaching
I started gathering these ingredients from friends, farms, and online. Not all flowers are edible, but I enjoy some of them routinely.
Lavender
Rose petals
Butterfly pea flower
Tips for Poaching Pears Perfectly
Use ripe but firm pears for the best texture.
Allow the pears to cool in the poaching liquid for enhanced flavor.
Blanche before poaching to remove the skins for a more even texture
These Take Time to Make but ARE WORTH IT!
This is a desert that people will remember,. Plus, with the anthocyanins, you can see lovely violets with the addition of an acid.
Turning the Poaching Liquid into a Velvety Reduction
No part of this recipe is wasted—the magic continues once the pears are perfectly poached. The leftover poaching syrup is reduced with a sweetener, vanilla, ginger, and cardamom to create a rich, velvety sauce. The warm spice blend enhances the floral tones while adding depth, making each bite a symphony of flavors. This reduction brings the pears to life and pairs beautifully with other plant-based treats.
Ingredients for the Reduction
Leftover poaching liquid
Vanilla extract or bean
Fresh ginger
Cardamom pods
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How to Make the Reduction
Simmer the leftover poaching liquid until it thickens to a syrupy consistency.
Stir frequently to prevent burning and enhance the flavors.
Whipped Coconut Cream: The Finishing Touch
The final flourish for this dessert is a dollop of whipped coconut cream. Its creamy texture and light sweetness complement the delicate botanicals of the pears and the spiced reduction. It’s a plant-based alternative that doesn’t compromise on indulgence, balancing the dish’s complexity.
Making Whipped Coconut Cream
Use full-fat coconut milk for the best results.
Chill the coconut milk overnight before whipping.
Add a touch of sweetener or vanilla if desired.
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Try this elegant Botanical Violet Poached Pears infused with lavender, rose, and butterfly pea flower, drizzled with a spiced reduction, and served with whipped coconut cream—a perfect plant-based dessert for the holidays.
Ingredients
Scale
For Poaching the Pears
4 ripe but firm pears
2 cups water
1 tablespoon dried lavender
1 tablespoon dried rose petals
1 tablespoon butterfly pea flowers
1/2 cup sweetener of choice (e.g., maple syrup or sugar)
For the Reduction
Leftover poaching liquid
1 teaspoon vanilla extract or one vanilla bean scraped
up to 1 tablespoon fresh ginger, sliced
3 cardamom pods
For Whipped Coconut Cream
1 can full-fat coconut milk, chilled overnight
1 tablespoon sweetener (optional)
1 teaspoon vanilla extract (optional)
Instructions
Step 1: Prepare the Pears
Peel the pears while keeping the stems intact. This will help retain their shape and make for a more beautiful presentation. You can do this easier by balancing them in boiling water for several minutes and then the skin slides off.
Step 2: Poach the Pears
In a large saucepan, combine water, lavender, rose petals, butterfly pea flowers, and sweetener.
Bring the mixture to a gentle simmer over medium heat.
Add the peeled pears to the poaching liquid, ensuring they are fully submerged.
Cover the saucepan and let the pears simmer gently for 20-30 minutes, or until they are tender when pierced with a fork.
Once poached, carefully remove the pears from the liquid and set them aside to cool.
Step 3: Make the Reduction
Strain the poaching liquid to remove the botanicals.
Return the liquid to the saucepan and add vanilla extract, fresh ginger, and cardamom pods.
Simmer over medium heat until the liquid reduces to a thick, syrupy consistency, stirring frequently to prevent burning.
Once the reduction is ready, remove the ginger slices and cardamom pods.
Step 4: Make the Whipped Coconut Cream
Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl.
Using a hand mixer, whip the coconut cream until it becomes light and fluffy.
Add sweetener and vanilla extract, if desired, and whip until fully combined.
Step 5: Assemble and Serve
Place the poached pears on serving plates.
Drizzle the reduction over the pears for a beautiful, glossy finish.
Add a dollop of whipped coconut cream to each plate.
Garnish with a few extra lavender or rose petals, if desired, for a botanical flourish.
Prep Time:45
Cook Time:2 hours
Click on the image to grab the ingredients from Instacart from a list I have personally selected. The app will let you pick the store and provide a basis for the shopping and ingredient list. Then you can choose what you need. It has worked great for us.
A Celebration of Plant-Based Eating
These Botanical Violet Poached Pears are a featured dessert in my ThanksLiving Masterclass—an experience designed to bring the best of plant-based eating to your holiday table. As we gather to give thanks, let’s also celebrate the power of food to nourish our bodies and the planet. This dish, with its floral and spice-forward profile, captures the essence of gratitude and the beauty of simple ingredients brought together with care.
Why Choose Pears?
Rich in Fiber: Pears are a great dietary fiber source, supporting healthy digestion.
Antioxidant Power: Pears contain vitamin C and phytonutrients like flavonoids that help protect cells from oxidative damage.
Low Glycemic Index: Pears’ glycemic index (GI) typically ranges from 30 to 42, making them low-GI fruit. This means they are a good option for those looking to maintain steady blood sugar levels, as they cause a slower, more gradual rise in blood glucose compared to high-GI foods.
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Click on the image to grab the ingredients from Instacart from a list I have personally selected. The app will let you pick the store and provide a basis for the shopping and ingredient list. Then you can choose what you need. It has worked great for us.
Kitchen Supplies: Plant Pigments
Having the right supplies makes working in the kitchen easier. Click on the image to see all the fun plant pigments I love for adding flavor to the tortillas.
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Looking to make a positive change in your life and community clincially? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. She has dedicated her career to promoting long-term vitality through the choices we make every day and is an expert in Ayurveda and plant-based nutrition.
She particularly works with physicians to explore how to create time for self-care and how to learn to innovate in their integrative medicine careers. Take the first step towards an aligned, happier future, and contact Dr. Siri Chand Khalsa today.
Let’s create a better world for female physicians through intentional, mindful living.
If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this Recipe for later at your favorite place. I like using PINTEREST, but you could also clip it elsewhere.
Dr. Siri Chand
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May your life be nourished and vital!
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