I think I can officially say that, despite lingering daytime temps in the 80’s here in Palo Alto, it is now my favorite time of year– fall! Aka pumpkin season. Aka corn maze season. Aka the best time of the year.
This particular recipe may be pumpkin-free, but it still tastes like fall to me. Between the rum and the chia seeds, it’s equal parts decadent and healthy. Not that I’m much of a health nut. I may or may not have eaten half of my rum-soaked asian pears before they even made it on top of the pudding. No judgement if you want to do the same. They’d also taste pretty delicious over yogurt or oatmeal if chia pudding isn’t your jam.
I’m not gonna lie to you, this is one heck of a fancy breakfast. And by fancy I mean slightly high-maintenance. First you have to make your own pecan milk. Some of you may have stopped right there and said, “Forget it! Too much work.” Making home-made nut milk is actually pretty simple, it just takes some time to let the nuts soak. That said, feel free to use store bought almond milk or your favorite replacement instead for an easier prep.
Pecan Chia Pudding with Rum-Stewed Asian Pears
For the Pecan Milk:
- 1 cup pecans
- 2 cups water
- Put pecans into a bowl or mason jar and cover with water so all are submerged. Cover and let sit overnight or up to two nights in the fridge.
- Drain pecans and rinse. Add soaked pecans to blender with two cups of fresh, clean water. Blend on high until pecans are pulverized.
- Strain pecan mixture through a nut milk bag or cheese cloth to remove pecan pulp. Set aside pecan pulp in a sealed container for another use.
For the Chia Pudding:
- 2 cups Pecan Milk
- 1/3 chia seeds
- 1 tbsp honey or maple syrup
- 1/8 tsp salt
- ¼ tsp vanilla extract
- Mix all ingredients together in a bowl, whisking vigorously to incorporate.
- Let sit five minutes and then whisk again to prevent clumping.
- Allow to sit in the refrigerator for at least 30 minutes in order for the chia seeds to begin to gel and set into a pudding-like consistency.
For the Rum-Stewed Asian Pears:
- 2 Asian Pears, cut into bite-sized pieces
- 1 tbsp brown sugar
- 2 tbsp water
- 1 pinch of salt
- 1 tsp high quality sipping rum, like Ron Zacapa
- Add all ingredients to a small sauce pan and heat until the liquid begins to bubble.
- Reduce heat to a simmer and cover the pan.
- After five minutes, remove the top and allow to cook un-covered, stirring occasionally until the liquid has reduced and the pears are soft.
Spoon the Asian pears over the chia pudding, top with crumbled pecan pieces and cinnamon, and enjoy!