Cardamom-Pistachio Phyllo Towers with Rose Water Pear Compote

Ingredients

• 6 sheets phyllo pastry sheets, thawed if frozen
• 3 tablespoons coconut oil, melted, for brushing
• 1 cup raw cashews, soaked, soaked 2 hours, drained
• 1/2 cup unsweetened almond milk, for cashew cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 2 medium pears, firm, peeled, halved, cored
• 1 teaspoon rose water, culinary grade
• 3 tablespoons coconut sugar
• 2 tablespoons lemon juice, fresh
• 3/4 cup water, for poaching pears
• 1/4 cup crushed pistachios, for garnish
• 2 tablespoons pomegranate seeds, for garnish

Instructions

1. 1

   Prepare cashew cream: Blend soaked cashews with almond milk, maple syrup, vanilla, and cardamom until silky smooth. Refrigerate until assembly.

2. 2

   Make pear compote: In a saucepan, combine water, coconut sugar, lemon juice, and rose water. Bring to simmer, add pear halves, poach 12-15 minutes until tender. Remove pears, chop roughly, and reduce poaching liquid by half (about 3 minutes). Return pears to liquid and cool.