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Baklava pears with saffron custard recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulgent baklava with pears and saffron custard deserves five stars!
Ingredients:
  • 6 (about 600g) small firm pears (such as Corella or Beurre Bosc), halved lengthways
  • 110g caster sugar
  • 2 cinnamon sticks or quills
  • 600ml vanilla custard
  • Small pinch of saffron threads
  • 70g pistachio
  • 20g shredded coconut
  • 25g walnut
  • 40.00 ml sunflower seeds, chopped
  • 12.00 gm sesame seeds
  • 1 tsp finely grated orange rind
  • 60ml honey
  • 40g butter, melted
Instructions:
  • Scoop out and discard the core from each pear half using a melon baller or teaspoon.
  • In a large saucepan over medium heat, combine sugar, cinnamon, and 2 cups (500ml) water. Stir and cook for 2 mins until sugar dissolves. Bring to a boil, then add the pear and reduce heat to medium-low. Simmer for 10-12 mins until pear is tender. Transfer pear to a plate using a slotted spoon and discard the syrup.
  • Preheat the oven to 180°C. In a medium bowl, mix together pistachios, coconut, walnuts, sunflower seeds, sesame seeds, and orange rind. Stir in the honey and butter until well combined.
  • Transfer the creamy custard into a large 8-cup (2L) oven-safe dish and generously sprinkle with fragrant saffron.
  • Place the pear halves, cut-side up, on top of the custard in the dish. Spread the crumble mixture evenly over the pears.
  • Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes or until the topping is golden brown. Allow it to cool slightly before serving.

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