Tea-poached pear and date cob­bler

donna hay - Fresh + Light - - Fresh -

6 Wil­liam (firm green) pears (1.3kg), peeled

2 litres wa­ter

2 vanilla beans, halved and seeds scraped

4 strips lemon peel

3 earl grey tea bags

12 fresh dates (240g), pit­ted and chopped

1 tea­spoon corn­flour (corn­starch)

⅓ cup (55g) brazil nuts, plus ¼ cup (40g) ex­tra, chopped ¾ cup (100g) white spelt flour

3 tea­spoons bak­ing pow­der

½ tea­spoon ground cin­na­mon

⅓ cup (75g) raw caster (su­perfine) sugar

50g cold un­salted but­ter, chopped

½ cup (125ml) but­ter­milk

Place the pears, wa­ter, vanilla, lemon peel and tea bags in a medium saucepan over high heat. Bring to the boil, re­duce heat to medium, cover with a lid and cook for 30 min­utes or un­til ten­der. Re­move the pears and vanilla beans and re­serve

1⁄3 cup (80ml) of the tea mix­ture. Di­vide the dates and re­served tea mix­ture be­tween 2 x 12cm x 18cm (2-litre- ca­pac­ity) oven­proof dishes, sprin­kle over the corn­flour and set aside.

Pre­heat oven to 180°C (350°F). Place the brazil nuts in a small food pro­ces­sor and process un­til finely chopped. Place the brazil nuts, flour, bak­ing pow­der, cin­na­mon, sugar and but­ter in a medium bowl and rub the mix­ture to­gether with your fin­gers to com­bine. Add the but­ter­milk and mix un­til just com­bined.

Di­vide the pears and vanilla beans be­tween the dishes. Spoon the cob­bler mix­ture around the pears, sprin­kle with the ex­tra brazil nuts and place the dishes on a bak­ing tray. Cook for 26–30 min­utes or un­til golden. Serve. SERVES 6.

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