For the roasted pears:
3 ripe but firm bosc pears
150 ml Futura12
28 g brown sugar
56 g unsalted butter
½ vanilla bean
For the cream:
1 can coconut milk chilled overnight in fridge
1 to 2 tablespoons honey
50 ml Futura12
Step 1: Pre-heat the oven to 200°. Cut the pears in half length wise, use a small spoon or melon baller to remove the tough seeded center.
Step 2: In a saucepan, add the butter, honey, vanilla, brown sugar, thyme sprigs and a sprinkle of salt. Let everything come to a gentle boil and stir continuously, about 2 minutes.
Step 3: Add the halved pears to the pan, cut side down. Give it a shake and let them simmer on the stove about 2 minutes . Turn the pears over so they are now cut side up and transfer the pan to the oven adding Futura12, middle rack. Bake for 12 minutes until the pears are soft and the sauce has caramelised.
Step 4: While the pears are baking, open and scoop the solidified cream that has risen to the top of the can of coconut milk, discarding the clear liquid underneath. Transfer coconut cream to a pre-chilled mixing bowl and beat on low with the honey and a tablespoon of Futura12 with a stand until lightened. Increase speed to high and continue beating until thick and creamy.
Step 5: Put one or two pears on a plate, drizzle with a hefty spoonful of sauce with a sprig of thyme for garnish, and a generous dollop of coconut cream.