Poached Pears with Carob Sauce

Fried or baked bananas can be used in this recipe
instead of the pears. The carob sauce is delicious
poured over ice cream.

4 pears
½ cup water
8cm piece of vanilla pod
Carob sauce
½ cup dried dates
¼ cup carob powder
¾ cup water
2 tbsp hulled tahini
½ tsp vanilla extract
Toasted almonds for decoration

Peel the pears and cut in half lengthways. Remove
the cores. Place the pears in a saucepan along with
the water and vanilla pod. Cover the pan, bring the
water to the boil and simmer for 10 – 15 minutes
until the pears are tender.

Remove the pears from any remaining liquid and
place, cut side down onto a serving plate.

Cut the dates into small pieces and place in a
saucepan along with the carob powder and water.
Bring to the boil and simmer gently until the dates
have broken down and the sauce is smooth when
beaten.

Add the tahini and vanilla extract and beat well.
Add a little more water if the sauce is too thick. It
ought to be firm enough to coat each pear without
running off.

Spoon the sauce over each individual pear.
Sprinkle a few toasted almonds on the
surface. Serve warm when just cooked
or chill for 1 hour in the refrigerator
before serving