Pumpkin Mini Cakes with Glazed Pears & Medjool Date “Caramel” Sauce

Printable Version – Pumpkin Mini Cakes with Glazed Pears

Prepare the following:

1 batch Pumpkin Mini Cakes

1 batch Glazed Bartlett Pears

1 batch Medjool Date “Caramel” Sauce

1 batch Dairy Free Coconut Cream Whipped Cream

Directions:

In a pretty dessert bowl place one warm pumpkin mini cake. Top with a nice spoonful of *Medjool Date “Caramel” Sauce. Then top with warm Glazed Pears and a dollop of Dairy Free Whipped Cream. Shave a bit of fresh nutmeg on top of the whipped cream and serve.

*The Medjool Date “Caramel” Sauce can be made ahead and stored in the refrigerator. But make sure you bring it back to room temperature before serving.

Featured in Tea With Friends Dessert Tasting & Class

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