This dessert is so sweet on its own but if you have an extra "sweet tooth," you'll love it even more with warm, maple syrup drizzled on top. MMMMmmmmm!

Serves 4 to 6

1 cup ground almonds
2 tablespoon brown rice syrup
3 large or 4 small pears, halved and core scooped out
1 1/2 cups pear or apple juice
1 teaspoon ginger juice (grate 1" fresh ginger and use your fingers to squeeze out the juice)
Pinch of fine salt
1 tablespoon kuzu mixed with 1 tablespoon cold pear juice
1 teaspoon lemon zest
4 teaspoons maple syrup (optional)

Heat a dry skillet over medium heat. Add the almonds, and toast for 3 to 5 minutes, stirring constantly, until fragrant and golden brown. Transfer to a small bowl to cool. When cool, buzz the almonds in a food processor or blender until very finely ground. Heat the rice syrup in a small saucepan. Add the ground almonds, and stir over medium-low heat until the mixture thickens. Set aside

Arrange the pears in a deep skillet, cut sides up. Add the pear or apple juice to the pan along with the ginger juice and salt. Cover the pan, bring to a boil, then reduce the heat to medium, and simmer for 7 to 10 minutes, or until the pear halves are soft. Using a slotted spoon, transfer the pears to a serving platter, reserving the cooking liquid. Fill the hollow of each pear with some of the ground almond mixture.

Stir the diluted kuzu into the reserved cooking liquid, and heat for 3-5 minutes, stirring constantly, until the sauce thickens. Remove from the heat, and stir in the lemon juice and zest. Pour the sauce over the pears, and serve. For extra sweetness and some color, drizzle each pear with 1 teaspoon maple syrup.

Source: Alicia Silverstone: The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet