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.

4

15m

Note: + cooling time

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.