We think it’s fair to claim that nothing says “holiday” quite like the coming together of cinnamon and a warm treat. Gwinganna Lifestyle Retreat in Queensland, Australia, helps make seasonal small plates sweeter with its delectable baked pears recipe.
Rich in dietary fiber and vitamin C, pears are one of the oldest cultivated fruits and are even touted as a “gift of the gods” by Homer in The Odyssey. Because of their flavor and ability to hold their shape when baked, use packham or bosc pears and this recipe will have you seeing eye-to-eye with the legendary Greek writer. Top it off with a sauce anglaise, a custard-like English cream sauce, and you’ll have a delicious holiday-worthy treat that you and your guests will love. Cut the pear into smaller pieces and top with the nut mix for bite-sized party delights.
Gwinganna’s Baked Pears (Serves 6)
3 firm packham or bosc pears
3 dried figs
2 tbsp pistachio nuts
¼ cup raw almonds
¼ cup desiccated coconut (flakes of shredded dried coconut)
¼ tsp cinnamon
For sauce anglaise:
½ vanilla bean
5 egg yolks
2 cups rice milk
¼ cup maple syrup
- Cut pears into half lengthwise and core them.
- Place pears on a tray lined with baking paper and bake for 15 minutes at 160°C until soft.
- Mix the chopped nuts, figs and cinnamon together.
- Place a spoonful in each pear and bake for another five minutes until golden.
- Serve with sauce anglaise or butterscotch sauce.
For sauce anglaise :
- Infuse rice milk with vanilla in a pot over medium heat and bring to a simmer.
- Whisk egg yolks with maple syrup in a stainless steel bowl until creamy.
- Strain the rice milk and add to egg mix.
- Fill a pot of water with about 1 inch of water and simmer over medium heat. Place the bowl on the top of the pot, making sure the water does not touch the bowl.
- Warm the sauce, stirring constantly with a wooden spoon until it starts thickening just before boiling point. Do not boil or the mix will curdle.
- Serve warm or cold.
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