Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

BSL Granola with Poached Pears and Pomegranate


Posts : 26719
Thanked : 1356
Join date : 2013-01-12

BSL Granola with Poached Pears and Pomegranate

Post by Lobo on Sat 13 Feb 2016, 10:33 pm

BSL Granola with Poached Pears and Pomegranate

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Liven up your breakfast routine with this bowl of homemade granola topped with pears poached in a flavorful syrup, a favorite dish at New York City’s Bluestone Lane. The pears can be poached up to 3 days in advance and will continue to become more fragrant as they sit. This recipe makes a big batch of granola, which can be stored in an airtight container for up to 2 weeks.

  • 227


For the granola:

  • 5 cups (15 oz./470 g) rolled oats
  • 1 cup (4 oz./125 g) coconut chips
  • 1 cup (2 oz./60 g) pepitas
  • 1 cup (2 oz./60 g) sunflower seeds
  • 1/2 cup (2 1/2 oz./75 g) sesame seeds
  • 1/2 cup (2 1/2 oz./75 g) chopped macadamia nuts
  • 1/2 cup (4 fl. oz./125 ml) coconut oil
  • 3/4 cup (9 oz./280 g) honey
  • 1 tsp. vanilla powder or 1 vanilla bean, split lengthwise

  • For the poached pears:
  • 4 Bosc pears
  • Fresh lemon juice as needed
  • 1/2 cup (6 oz./185 g) honey
  • 1/2 cup (4 oz./125 g) sugar (preferably coconut sugar)
  • 1 cinnamon stick, broken in half
  • 1/2 vanilla bean, seeds scraped out and reserved
  • 2 strips lemon zest
  • 6 cups (48 fl. oz./1.5 l) water

  • Greek yogurt for serving
  • Seeds from 1/2 pomegranate
  • Almond milk for serving


Preheat an oven to 275°F (135°C). Line 2 baking sheets with parchment paper.

To make the granola, in a large bowl, stir together the oats, coconut chips, pepitas, sunflower seeds, sesame seeds and macadamia nuts.

In a small saucepan over medium heat, combine the coconut oil and honey with the vanilla powder. (If using a vanilla bean, scrape the seeds from the pod and add both the seeds and pod to the pan.) Heat, stirring, until the oil and honey are melted, about 2 minutes. Remove the vanilla bean pod, if using.

Add the coconut oil mixture to the oat mixture and stir until well combined. Transfer to the prepared baking sheets, spread in an even layer and bake for 7 to 8 minutes, then stir well. Continue baking until the granola is golden and crisp, 7 to 8 minutes more. Watch carefully, as the granola burns easily. Remove from the oven and push the granola into a pile so that it forms clusters while it cools.

To make the poached pears, peel, halve and core the pears, then sprinkle with lemon juice to prevent them from browning. In a large saucepan over medium heat, combine the honey, sugar, cinnamon stick, vanilla bean seeds and pod, lemon zest and water, stirring until the sugar dissolves. Increase the heat to medium-high and simmer for 5 minutes. Add the pears, submerging them in the liquid. Return to a simmer, cover and cook, turning the pears occasionally, until tender, 15 to 20 minutes.

Let the pears cool, then transfer to a bowl with some of the poaching liquid; If not using immediately, store, covered, in the refrigerator for up to 3 days.

To serve, spoon the granola into bowls and top each portion with Greek yogurt, half a poached pear and pomegranate seeds. Serve almond milk alongside. Serves 8.

Bluestone Lane Collective Café, New York, NY

    Current date/time is Sat 18 Nov 2017, 2:16 am