Saffron Baked Pears With Seed Praline & Labne

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From Taste magazine August '16. Have not allowed for overnight draining time to make the Labne."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (222.3 g)
  • Calories 171
  • Total Fat - 2.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 6.3 mg
  • Sodium - 48.6 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 19.3 g
  • Protein - 14.1 g
  • Calcium - 190.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 39.4 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Preheat oven to 180C/160C fan forced.

Step 3

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.

Step 4

Meanwhile, line a baking tray with baking paper.

Step 5

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.

Step 6

Serve with labne, pan juices and seed praline shards.

Tips & Variations


No special items needed.

Tags : Desserts

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