Saturday mornings are usually a bit frenetic at my house, which I know is the complete opposite of other people who are crazy busy every weekday morning getting their kids/husbands/themselves out the door. I work from home mostly so I don’t have that weekday rush, but somehow Saturday turns into the one day when all must be done and by noon preferably. Today was different. I had earmarked the morning for some recipes that I felt like eating! No judgement, no dietary restrictions, not for a class or a project. Just for the pleasure of eating. And here is one of them. The other recipe is the Buttermilk Pikelets...which you should also try as they are perfect topped with this jam and some yoghurt, sour cream or whipped cream.
So pick a relaxed morning, and eat well! Happy Mixing.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 3 ripe pears, peeled and cored, (approx 440-450g)
- 20 Grams lemon juice
- 100 Grams golden caster sugar
- 2 Teaspoons vanilla bean paste BUY
- 4 Drops doTERRA Oils cardamom BUY
Place pears, lemon juice and sugar into Thermomix bowl and chop 2 sec/speed 4.
Add vanilla bean paste and cook *6 min/100°C/Reverse/speed 1/MC off.
Cook 30 min/100°C/Reverse/speed 1 with the simmering basket on the lid to prevent spatter.
Cook 10 min/Varoma/Reverse/speed 1 with the simmering basket on the lid to prevent spatter.
Add cardamom oil and stir 4 sec/Reverse/speed 1. Scrape into a sterlised hot jar and allow to cool.
Serve on anything that needs a sweet topping. This is also fantastic with a cheese board.