water returns to room temperature, about 30
minutes. Remove pears from the pot with a
slotted spoon and set aside.
While the pears poach, heat a skillet over
medium-high heat and add the sliced almonds.
Toast until golden, about 3-5 minutes. Set
aside to cool.
Place ¾ cup raspberries and the balsamic
vinegar in a small saucepan over medium-
high heat. Save remaining raspberries for
garnish. Bring to a simmer and cook, covered,
for 5 minutes, then uncover and simmer an
additional minute, crushing the berries with
the back of a wooden spoon. Add the coconut
milk and ¼ tsp almond extract. Bring to a boil
and then simmer until slightly thickened,
stirring often, about 5 minutes. The sauce is
the right consistency when it coats the spoon.
To serve, place 1-2 Tbsp warm coconut
sauce in the bottom of individual dessert
dishes and top with a pear. Garnish with a few