Pear Mousse with Cinnamon and Pecan Praline - alive magazine

Ingredients

• 1/3 cup (80 mL) pecan halves
• 1/4 cup (60 mL) cane sugar
• 2 Tbsp (30 mL) water
• 3 pears, peeled, cored, and cut into 2 inch (5 cm) chunks
• 1/3 cup (80 mL) water
• 1/2 tsp (2 mL) cinnamon
• 3 Tbsp (45 mL) cane sugar, divided
• 1 cup (250 mL) aquafaba from 14 oz (398 mL) can of chickpeas, or homemade
• 1/8 tsp (0.5 mL) cream of tartar
• Half of 14 oz (398 mL) can coconut milk, chilled for at least 2 hours in fridge