SPICED PEAR & CO­CONUT FRANGIPANE PUD­DING

Sunday Herald Sun - Stellar - - Delicious On Sunday -

SERVES 8-12

300g un­salted but­ter, soft­ened 1 cup (220g) caster sugar 6 eggs 2 cups (200g) al­mond meal 200g des­ic­cated co­conut 1 Finely grated zest of 2 limes Dou­ble cream, to serve Five-spice pears 4 star anise 2 cin­na­mon quills 1 tbs each whole cloves, fen­nel seeds and Sichuan pep­per­corns 250g brown sugar 1L (4 cups) co­conut wa­ter 5 Williams pears, peeled and co­conut wa­ter in a saucepan over medium heat. Stir un­til sugar dis­solves, then bring to the boil. Add pears, top­ping up wa­ter if nec­es­sary to just cover. Re­duce to medium-low, cover pears with a cir­cle of bak­ing pa­per and sim­mer 20-30 min­utes un­til cooked through and soft­ened. Re­move with a slot­ted spoon and set aside. Re­turn cook­ing liq­uid to high heat and cook for 20-30 min­utes un­til re­duced by three­quar­ters. Set aside to cool and thicken. Mean­while, slice the cooled pears length­ways into thirds. Pre­heat oven to 160°C. Lightly grease sides of a 5cm-deep, 30cm-wide round ce­ramic bak­ing dish. Place but­ter and sugar in a stand mixer with pad­dle at­tach­ment 1 at a time, un­til in­cor­po­rated. Fold through Spoon bat­ter into dish and spread evenly. Ar­range pear slices on top and press into the touch. Brush with syrup and al­low to cool slightly be­fore serv­ing with cream.

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