Ingredients

• 1 cup ground almonds
• 2 tablespoons brown rice syrup
• 3 large or 4 small pears, halved and core scooped out
• 1 1/2 cups pear or apple juice
• 1 teaspoon ginger juice (grate 1" fresh ginger and use your fingers to squeeze out the juice)
• 1 Pinch of fine sea salt
• 1 tablespoon kuzu mixed with 1 T cold pear juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 4 teaspoons maple syrup (optional)

Directions

1. Heat a dry skillet over medium heat
2. Add the almonds and toast for 3-5 minutes, stirring constantly, until fragrant and golden brown
3. Transfer to a small bowl to cool
4. When cool, buzz the almonds in a food processor or blender until very finely ground
5. Heat the rice syrup in a small saucepan
6. Add the ground almonds and stir over medium-low heat until the mixture thickens
7. Set aside
8. Arrange the pears in a deep skillet, cut sides up
9. Add the pear or apple juice to the pan along with the ginger juice and salt
10. Cover the pan, bring to a boil, then reduce heat to medium and simmer for 7-10 minutes, or until the pear halves are soft
11. Using a slotted spoon, transfer the pears to a serving platter, reserving the cooking liquid
12. Fill the hollow of each pear with some of the ground almond mixture
13. Stir the diluted kuzu into the reserved cooking liquid, and heat for 3-5 minutes, stirring constantly, until the sauce thickens
14. Remove from heat and stir in the lemon juice and zest
15. Pour the sauce over the pears and serve
16. For extra sweetness and some color, drizzle each pear with 1 teaspoon maple syrup