Coconut Panna Cotta with Spiced Poached Pears

Serves 4

For the coconut panna cotta:

• 1 can (14 oz) full-fat coconut cream
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 2 tsp agar agar powder (or 2.5 tbsp cornstarch if you don’t have agar)
• Pinch of salt

For the spiced pears:

• 2 ripe but firm pears, peeled, cored, and sliced
• 1 cup water
• ¼ cup maple syrup
• 1 cinnamon stick
• 2 whole cloves
• 1 strip lemon peel
• Squeeze of lemon juice

Panna cotta:
Whisk the coconut cream, maple syrup, and salt in a saucepan. Sprinkle the agar agar over the top and let it sit for a minute, then whisk again. Bring to a gentle boil over medium heat, whisking constantly, and simmer for 2 minutes so the agar fully activates. Remove from heat, stir in vanilla, and pour into 4 ramekins or glasses (about 6 oz each). Chill for at least 3 hours, until set.

Pears:
Combine the water, maple syrup, cinnamon, cloves, and lemon peel in a saucepan and bring to a simmer. Add the pear slices and poach for 8–10 minutes, until tender but still holding their shape. Remove the pears with a slotted spoon, then simmer the liquid for another 5–8 minutes until it reduces to a light syrup. Stir in the lemon juice and let it cool slightly.

To serve:
Top each panna cotta with the poached pear slices and a drizzle of the spiced syrup. A scatter of toasted coconut flakes or chopped pistachios on top works well if you want some crunch.