SPICED PEAR & COCONUT FRANGIPANE PUDDING
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.