January 03, 2017
Desserts, Dairy, Nuts/Seeds,
Fruit, Pear, Budget-Friendly, Entertaining, Oven Bake, Gluten-Free, Low Fat, No Eggs, Vegetarian, Yogurt, Kosher Dairy more
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"From Taste magazine August '16. Have not allowed for overnight draining time to make the Labne."
To make the labne, place a fine sieve over a bowl and line with a double e layer of muslin and place the yoghurt in the muslin and bring the edges together to enclose and twist to secure and the place in the fridge for at least 8 hours or overnight to drain.
Preheat oven to 180C/160C fan forced.
Place pears, cut side down, in a large roasting pan and add the juice, cinnamon, cloves, saffron and 1 tablespoon maple syrup and cover with a piece of baking paper, then a layer of foil and roast for 30 minutes or until pears are just tender, uncover and turn pears and baste with pan juices and then roast for a further 20 minutes or until very tender and set aside to cool.
Meanwhile, line a baking tray with baking paper.
Combine pistachio, sesame seeds, poppy seeds, salt and remaining maple syrup in a bowl and spoon onto prepared tray, spreading the mixture slightly and then bake for 11-13 minutes or until dark golden and set aside to cool completely before breaking into shards.
Serve with labne, pan juices and seed praline shards.
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