ROASTED WHITE BALSAMIC PEAR CRUMBLE WITH WHOLE-EGG ANGLAISE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 6

Why it’s sustainable... This recipe uses unpeeled pears, minimising waste. It also uses whole eggs in the anglaise, when traditionally only the yolks would be used. 700g packham pears, unpeeled, cored,

cut into eighths

¼ cup (60ml) white balsamic

20g butter, melted

1 tablespoon honey

CRUMBLE TOPPING

½ cup (70g) unsalted macadamias ½ cup (80g) almonds

8 fresh dates (160g), pitted

100g butter, melted

1½ cups (135g) traditional rolled oats 1 tablespoon honey

1½ teaspoons allspice

WHOLE-EGG ANGLAISE 600ml pouring cream 1 teaspoon vanilla bean paste 4 eggs

¼ cup (40g) unrefined sugar

(see cook’s notes) 1 Preheat oven to 180°C/160°C fan. 2 Place pear in a 7cm-deep, 2-litre (8-cup) ovenproof dish. Drizzle balsamic, butter and honey over pears; toss to coat.

3 Make crumble topping; sprinkle over pears.

4 Bake crumble for 1 hour or until pear is soft and crumble is golden.

5 Meanwhile, make whole-egg anglaise.

6 Serve crumble with anglaise.

CRUMBLE TOPPING

Place nuts and dates in a small food processor; pulse until coarsely chopped. Transfer to a medium bowl. Add the remaining ingredients; toss to coat.

WHOLE-EGG ANGLAISE

Stir cream and vanilla bean paste in a small saucepan over high heat; bring just to the boil. Remove pan from heat; stand for 10 minutes to allow the vanilla to infuse. Whisk eggs and sugar in a medium saucepan until thick and pale. Slowly pour hot cream into egg mixture, whisking constantly, until combined. Return pan to medium heat; cook, stirring, for 2 minutes or until mixture coats the back of a wooden spoon (don’t boil). Remove from heat; mixture will thicken as it cools. (Makes 800ml)