Author: Chef M

This major update of a classic dessert uses rooibos tea instead of a sugary syrup as the poaching liquid. The pears become rich and caramel-y, and as a bonus, you can drink the pear-infused tea with the dessert! The sauce is a mind-blowing combination of raw chocolate and olive oil, a rich and silky match made in heaven. You don’t even need a stove to make this one just whisk the ingredients together for an instant yet sophisticated sauce.

We see this delicious dish served up with turkey and dressing all the time. Don’t reserve this dish for only Thanksgiving and Christmas, as it can make its way to the table year round. No need for all that brown sugar to hide the natural sweetness of the sweet potato. Sweet potatoes are easy to find and can sit on your kitchen counter for days until you are ready to rock. Just please, no marshmallows on top!