PAIR PEARS WITH FRAGRANT SPICES

A dessert to please: roast pears in a mix of fragrant spices, fresh orange juice and a little maple syrup. SAFFRON BAKED PEARS WITH SEED PRALINE AND LABNE Serves 4

INGREDIENTS

500g low-fat greek-style yoghurt

4 small beurre bosc pears (about 550g), halved 300ml fresh orange juice

1 cinnamon stick

6 whole cloves

Large pinch of saffron

2 tbsp maple syrup

1 tbsp pistachios, sliced

2 tsp sesame seeds, 1 tsp poppy seeds Large pinch of sea salt

METHOD

To make the labne, place a fine sieve over a bowl. Line with a double layer of muslin. Place the yoghurt in muslin. Bring the edges together to enclose. Twist to secure. Place in the fridge for at least 8 hours or overnight to drain.

Preheat oven to 180C/160C fan-forced. Place pears, cut side down, in a large roasting pan. Add juice, cinnamon, cloves, saffron and 1 tablespoon maple syrup. Cover with a piece of baking paper, then a layer of foil. Roast for 30 minutes or until pears are just tender. Uncover and turn pears. Baste with pan juices. Roast for a further 20 minutes or until tender. Set aside to cool.

Line a baking tray with baking paper. Combine pistachio, sesame seeds, poppy seeds, salt and remaining maple syrup in a bowl. Spoon on to prepared tray. Bake for 11–13 minutes or until dark golden. Set aside to cool completely before breaking into shards. Serve pears with labne, pan juices and seed praline shards.