Coconut french toast with pear and date caramel

Poached Pears

1.  Place 4 cups cold water, vanilla, spices and sugar in a saucepan over medium-high heat. 
2. Bring to the boil. Reduce heat to medium-low. 
3. Add peeled pears. Cook, partially covered, turning occasionally until pears are tender, about 30 minutes. Then remove from heat. 
4.  Allow pears to cool in syrup, turning occasionally. Using a slotted spoon, transfer pears to a plate. Reserve the syrup and set aside. 

 Date Caramel Sauce

1.  Soak the dates in reserved (hot) pear syrup for about 15 minutes.
    Transfer the soaked dates into a high-speed blender add coconut milk, and vanilla paste. 
2.  Blend until very smooth, adding reserved syrup little by little until you reach preferred sauce consistency. 

 French Toast

1.  Combine the eggs, coconut milk and salt in a shallow bowl and whisk to combine. 
2. Place a slice of bread into the egg mixture for a few minutes then flip it over to soak the other side. 
3.  Remove the slice of bread from the egg mixture. 
4.  Preheat cast iron skillet over medium heat. Add one teaspoon of coconut oil. 
5. Cook the French toast until both sides are golden brown. Repeat with the remaining slices of bread. 
6. Cut each piece of French toast in half diagonally and serve topped with a spoonful or two of date caramel sauce, poached pear, and toasted nuts. Garnish with a mint leaves and edible flowers.