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.

Serves
4
Prep
15m
Note: + cooling time
Cooking
55m
Ingredients
- 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
Baklava crumble
- 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
Method
STEP 1
Use a melon baller or teaspoon to remove the core from each pear half and discard.
STEP 2
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.
STEP 3
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.
STEP 4
Pour the custard into an 8-cup (2L) ovenproof dish. Sprinkle with the saffron.
STEP 5
Arrange the pear halves, cut-side up, over the custard in the dish. Spoon the crumble mixture evenly over the pear halves.
STEP 6
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.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.