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Poached pears in filo pastry
Poached pears in filo pastry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 4 firm ripe pears
  • 200g brown sugar
  • 1 cinnamon stick
  • 20.00 ml finely chopped glace ginger
  • 8 sheets filo pastry
  • Olive oil spray
  • 165ml custard
Instructions:
  • Peel the pears while keeping the stems attached. Dissolve the sugar in 8 cups (2 liters) of water in a large saucepan over low heat.
  • Place a cinnamon stick and pears in the pot and bring to a boil. Simmer for 10-15 minutes until the pears are tender. Transfer the pears to a bowl and allow them to cool.
  • Preheat the oven to 190°C and line a baking tray with non-stick baking paper. Use a melon baller to core the base of the pears and fill the holes with ginger.
  • Lightly mist a sheet of filo pastry with oil, then layer another sheet on top. Spray lightly again, fold in half to form a square, and position a pear in the center. Fold the sides up to wrap the pear and secure with kitchen string. Repeat with the rest of the filo and pears.
  • Arrange the pears on a tray and generously coat them with oil. Bake in the oven for 12-15 minutes until beautifully golden. Serve alongside warm custard for a delightful treat.

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