Grilled Pears with Cheese and Chai Sauce
  • 1cup Bhakti Chai concentrate, unsweetened
  • 2tablespoons molasses
  • 1/4cup roughly chopped fresh ginger
  • 4 cardamom pods
  • 2tablespoons arrowroot powder
  • A fewtablespoons water, to dissolve arrowroot
  • 1/2cup pecan pieces
  • 1/2cup sunflower seeds
  • 12snack-size baby gouda cheesesremove coverings
  • 1/2cup cashews
  • 1/2cup pumpkin seeds
  • 1/2cup walnuts
  • Pinch each of ground ginger, cardamom, and crushed red pepper flakes
  • 1tablespoon honey
  • 1/2cup golden raisins
  • 2tablespoons coconut oilplus more if needed for pears
  • 3 Bosc pears, sliced
  1. In a medium saucepan, combine chai concentrate, molasses, ginger, and cardamom pods; bring to a boil, reduce heat, and simmer until reduced to 1/2 cup. Strain out and discard solids.
  2. Dissolve arrowroot in cold water; add to reduced chai mixture and simmer, stirring, until thickened. Keep warm.
  3. In a food processor, combine pecans and sunflower seeds; pulse until well ground. (Do not overdo it.) Press mixture onto gouda balls. Cover and refrigerate.
  4. Preheat oven to 350 degrees. In a medium bowl, toss together cashews, pumpkin seeds, walnuts, spices, and honey; stir until coated. Spread on a rimmed baking sheet lined with parchment paper and bake for 10 minutes. Stir and add raisins to baking sheet; bake another 5 minutes.
  5. In a frying pan, heat coconut oil to very hot. Add coated cheese balls and fry until crispy; remove and keep warm. Fry pear slices (add a little more oil if needed) until slightly browned (or use a griddle for grill marks).
  6. On serving plates, assemble chai sauce, 1 cheese ball, 1 pear slice, and toasted spiced nuts. Serve warm.