There is no better pair than pears and honey...delicious. Make use of seasonal produce by making this slightly spiced, and sweet fruity dessert.
Prep time: 60 mins
Difficulty: Medium
Serves: 8
Ingredients
8 Cored Pears
500grams of Puff Pastry
2 ½ tbsp of Runny Honey
50grams of Brown Sugar
1/2tsp of Nutmeg
2 Star Anise
1/tsp of Cinnamon
Method
- Preheat the oven to 200°C.
- Pat the pears with a clean cloth to remove moisture.
- Measure the diameter of the pan, remember this for later.
- In an oven proof shallow pan, place the sugar, honey, spices and butter.
- Heat on a medium-high heat, slowly swirl the pan until caramel forms.
- Reduce the temperature to a medium to low heat.
- Lay the flat sides of the halved pears face down in the pan and cook for a further 10 minutes.
- Next roll out the puff pastry and cut a circle slightly larger than the measurement you took earlier.
- Remove the cardamon pods from the syrup.
- Next put the pastry over the top of the fruit and press the sides around the edges. Then fork the pastry a few times the cardamon pods from the syrup.
- Place in the oven and check regularly. If a lot of juice comes through the pierced pastry be mindful to drain it off sporadically to prevent the pastry from getting soggy.
- Once it has been baked for 15 minutes, turn the temperature down to 180°C until the pastry is golden.
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