A tasty sweet that's gluten free and vegan.
I started with the walnut-oat pastry dough that I typically use for crackers and pie crust. Roll, cut and place in a spring-form pan. I pre-baked the crust at 375F for ~20 minuted. In the mean time, I prepared the filling: equal parts water and cashews, nutritional yeast, salt, brown sugar and vanilla. Then, peel and slice the pears.
Fill the pans with the custardy mixture and arrange the pears. Resume baking for another 20 minutes. Allow them to cool and brush with pastry glaze - strained apricot jam. Complete the dish with raspberries and sliced almonds.
It's got a good taste, but it's really heavy. I think it would take on a new, lighter dimension by replacing some water with a bit of raw pear in the custard.