Friday, September 11, 2015

Cinnamon Panna Cotta with Roasted Pears {AIP, Paleo, Fruit Sweetened}

When I lived in TX there was a certain tex-mex chain that my friends and I would frequent regularly. We would go in a large group and usually only a couple of people at the table would order anything. Everyone else would enjoy the freebies. This became a weekly event and before long the restaurant started charging (just a few dollars) for the freebies if you didn't order anything. Their freebies were impressive...chips, salsa, queso, tortillas, soft serve ice cream and sopapillas. I'm sure by now you're wondering why I just listed a whole bunch of non-AIP foods. I promise I didn't do it to make you miss all of those foods.

I did it because the flavor of this panna cotta reminds me of sopapillas topped with soft serve ice cream and sprinkled with cinnamon sugar. But, this treat is AIP compliant with no grains, dairy or processed sugar and has at least some redeeming qualities with the addition of gelatin. This would be a perfect dessert to serve after a tex-mex meal as the cinnamon pairs well with those flavors.

**A note about "AIP Treats": While it is true that this panna cotta and other treats on this blog are made with AIP friendly ingredients, it should be noted that the AIP diet is primarily about nutrient density and healing and with that in mind treats should be reserved for special occasions. This are occasional foods, not everyday food. Treat often are higher in sugar content (even fruit) and as sugar causes inflammation for many of us following AIP, we need to make treats only an occasional part of our lives.

Cinnamon Panna Cotta with Roasted Pears

Time: 35 minutes + 2-3 hours chilling time
Serves: 4

**For the Panna Cotta
10 dates
1/4 cup water 
3/4 t cinnamon
1/8 t cloves
1 cinnamon stick
1/4 t sea salt
1/4 cup coconut milk
1 can coconut milk
3/4 T gelatin
**For the Roasted Pears
2 pears
1/2 T coconut oil
1 t cinnamon
2 T water

- place dates, water, cinnamon, cloves, cinnamon stick in a small saucepan
- simmer 5 minutes
- add sea salt & 1/4 cup coconut milk
- simmer while stirring frequently for 10 minutes- tip the water should cook out & dates begin to dissolve (can break apart with a spoon). Once the dates are dissolved and the caramel is thick remove from heat and allow to cool for 10-15 minutes
- pour 1 can coconut milk into a bowl and heat for 30 seconds in the microwave (or in a saucepan to just below boiling). Then, sprinkle gelatin over the top and whisk in until dissolved.
- using an immersion blender or normal blender, blend the caramel sauce into the coconut milk/ gelatin mixture
- allow to cool to room temperature and then chill in molds or in a shallow container in the fridge until set (2-3 hours)
- while chilling, make roasted pears
- chop pears into bite sized pieces (peel if you want, but not necessary)
- heat coconut oil in a small skillet over medium heat
- add pears and let them begin to brown
- sprinkle in cinnamon and toss them to coat
- add water and turn to low and let them simmer until water cooks off and pears have softened 5-8 minutes)
- let cool
- once panna cotta is set, either tip out of molds and spoon some pear mixture over top, or layer in small cups with panna cotta and some pears

** This recipe was shared on Allergy Free Wednesday