SPICED PEAR & CO­CONUT FRANGIPANE PUD­DING

Sunday Tasmanian - Tassie Living - - TASSLE LIVING -

SERVES 8-12

300g un­salted but­ter, soft­ened

1 cup (220g) caster su­gar

6 eggs

2 cups (200g) al­mond meal

200g des­ic­cated co­conut

1 1/3 (200g) self-rais­ing flour

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

For the five-spice pears, place spices, su­gar 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 and beat un­til light and fluffy. Add eggs 1 at a time, un­til in­cor­po­rated. Fold through al­mond meal, co­conut, flour and lime zest.

Spoon bat­ter into dish and spread evenly. Ar­range pear slices on top and press into the bat­ter. Bake 50-60 min­utes un­til firm to the touch. Brush with syrup and al­low to cool slightly be­fore serv­ing with cream.

NUTRI­TION • 9G PRO­TEIN • 23G SAT FAT • 65G CARB • 51G SUG­ARS • 170MG SODIUM • 680 CAL (2855KJ)

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