Harvest + Honey

An open-ended love letter, culinarily inspired.

pear-berry jam fool with vegan coconut whipped cream

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1 ripe pear (any variety), peeled and diced into 1/4″ – 1/2″ pieces

12 – 15 strawberries, hulled and quartered

2 tablespoons strawberry jam

Coconut whipped cream: This step-by-step method from “Oh She Glows” is fantastic; the can of coconut milk needs to sit in the fridge overnight though, so plan accordingly!


Add the diced pear, strawberry pieces, and jam to a small-medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until the mixture becomes homogeneous and jam like (about 20 – 25 minutes, there is much room for tinkering here). If you think it’s simmering too ferociously, lower the heat to med-low. Cool completely.

You can serve this one of two ways: 

1) Add some whipped cream to a bowl and stir in the cooked fruit mixture, creating a lovely swirly/creamy/fruity concoction. OR

2) Layer the two parts in small cups or dishes to show them off.


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Author: Harvest + Honey

Writer, cooking and children's book author, mother, and wife.

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