1 x 400ml (14 fl oz) tin coconut milk
100g (3 1/2 oz) fine caster sugar
1 teaspoon vanilla extract
1/2 teaspoon se salt flakes
4 ripe pears
2 tablespoons refined coconut oil
60g (2 1/4 oz) pecans
Pour the coconut milk into a small pan and whisk to combine the contents of the tin of coconut milk (the cream and the milk). Simmer over a medium heat, stirring all the time. Continue until it is reduced by half, which takes about 15 minutes. Leave it aside.
Put the sugar in a heavy saucepan, and add 2 tablespoons of cold water. Mix the sugar and water until combined.
Heat on a medium to high heat without stirring until the mixture turns pale amber. Remove it from the heat and (taking care not to let the hot caramel mix spatter) stir in the coconut milk, vanilla and salt.
Return to a medium heat and let the caramel bubble away, stirring often, for about 5 minutes until it is thickened. Set aside.
Now prepare the fruit.
Peel, quarter and core the pears. Heat the coconut oil in a large frying pan over a medium to high heat and add the pear pieces. Fry until golden on all sides - which takes about 5 minutes. Add the pecans, shake the pan to coat in the juices and cook for a further 2 minutes.
Arrange the pear pieces on plates to serve, spoon over the caramel sauce and scatter the pecans. Serve whilst the pears and the sauce are still warm.
Recipe from: Easy Vegan by sue Quinn