Saffron Baked Pears With Seed Praline & Labne

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.