Interstitial Cystitis Friendly Vanilla Pear Cream Parfaits
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Learn more →Ingredients
4 servings
For the poached pears
- 3 ripe but firm pears (such as bartlett or bosc), peeled, cored, and cut into ½-inch cubes
- 2 cups water
- 3 tbsp honey
- 1 tsp pure vanilla extract
For the oat crumble
- 1 cup rolled oats
- ⅓ cup almond flour
- 2 tbsp honey
- 2 tbsp unsalted butter, melted
- ¼ tsp salt
For the vanilla cream
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a small baking sheet with parchment paper.
- 2
In a medium bowl, stir together the rolled oats, almond flour, 2 tbsp honey, melted butter, and salt until the mixture clumps together in small clusters. Spread evenly on the prepared baking sheet and bake for 14–16 minutes, stirring once halfway through, until the clusters are golden and fragrant. Watch closely in the final 2 minutes, as the honey can cause them to brown quickly. Slide the parchment off the pan and let the crumble cool completely on the counter, about 20 minutes — it will crisp as it cools.
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