This is an excellent cashew topping for fruit salad, breakfast cereal, pudding, baked fruit, or fruit crisp. If you wish a thick whipping cream consistency, use pears without the juice. For a thick cream without peaks add half the juice. For a thinner cream, add all the juice.
- 1 jar or can (425ml) pears in water or juice, drained, reserve liquid;
- 0,5 cup (125 ml) cashews;
- 0,5 tsp (2 ml) vanilla;
- Firstly, place the drained pears, cashews and vanilla in a blender. Blend on high speed for 1-2 minutes or until very creamy and smooth.
- Then, add pear to achieve the desired thickness. Serve immediately, or store in a glass jar in the refrigerator. Cashew Pear Cream will last about 3-4 days, refrigerated.