Baklava pears with saffron custard
For a delicious twist on classic poached pears, fill fruit with crunchy baklava crumble and bake in saffron custard. An easy and impressive winter dessert.
Note: + cooling time
- 6 (about 600g) small firm pears (such as Corella or Beurre Bosc), halved lengthways
- ½ cup (110g) caster sugar
- 2 cinnamon sticks or quills
- 600ml vanilla custard
- Small pinch of saffron threads
- ½ cup (70g) pistachios, chopped
- ¼ cup (20g) shredded coconut
- ¼ cup (25g) walnuts, chopped
- 2 tbs sunflower seeds, chopped
- 1 tbs sesame seeds
- 1 tsp finely grated orange rind
- ¼ cup (60ml) honey
- 40g butter, melted
Use a melon baller or teaspoon to remove the core from each pear half and discard.
Place the sugar, cinnamon and 2 cups (500ml) water in a large saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. Add the pear and reduce heat to medium-low. Simmer for 10-12 mins or until pear is just tender. Use a slotted spoon to transfer pear to a plate. Discard syrup.
Preheat oven to 180°C. To make the baklava crumble, combine the pistachio, coconut, walnut, sunflower seed, sesame seeds and orange rind in a medium bowl. Add the honey and butter and stir to combine.
Pour the custard into an 8-cup (2L) ovenproof dish. Sprinkle with the saffron.
Arrange the pear halves, cut-side up, over the custard in the dish. Spoon the crumble mixture evenly over the pear halves.
Cover the dish with foil and bake for 20 mins. Uncover and bake for a further 15-20 mins or until topping is golden brown. Cool slightly before serving.