Saffron Baked Pears With Seed Praline & Labne
Recipe: #25402
January 03, 2017
Categories: Desserts, Pear, Oven Bake, Gluten-Free Low Fat, No Eggs, Vegetarian, Yogurt, Kosher Dairy, more
"From Taste magazine August '16. Have not allowed for overnight draining time to make the Labne."
Ingredients
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 by Step Method
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
No special items needed.