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Roasted pears with spiced crumbs and sweet labne
Roasted pears with spiced crumbs and sweet labne
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Prep Time:
380 minutes
Cook Time:
80 minutes
Total Time:
460 minutes
Indulge in the delicious versatility of sweet labne cheese.
Ingredients:
  • 400g thick Greek-style yoghurt
  • 35g icing sugar
  • 2.50 gm ground cinnamon, plus an extra pinch
  • 440g caster sugar
  • 500ml sherry
  • 2 cinnamon quills
  • A good pinch of saffron threads
  • 6 beurre bosc pears, peeled, cored (stems intact), halved
  • 40g (about 3 slices) rye bread
  • 35g hazelnuts
  • 32.00 gm brown sugar
  • 1/2 tsp ground cloves
Instructions:
  • For the labne, mix yogurt, icing sugar, and a pinch of cinnamon in a bowl. Next, line a sieve with muslin or clean Chux and place it over a bowl. Transfer the yogurt mixture to the muslin, gather the edges to create a secure parcel, and tie it with kitchen string. Refrigerate overnight until firm.
  • Preheat your oven to 170°C the following day.
  • Combine caster sugar, sherry, cinnamon, saffron, and 3 cups (750ml) water in a saucepan over low heat. Stir until the sugar dissolves, then increase heat to medium and simmer.
  • Place the pears in a spacious baking dish. Drizzle the warm sherry mixture over them and tightly cover the top with parchment paper before sealing the dish with foil. Bake for 30 minutes, then flip the pears, cover, and continue baking for another 30 minutes until they are soft and tender.
  • Using a slotted spoon, gently lift out the pears and delicately cover them with foil. Pour the sauce into a fresh pan and bring it to a vigorous simmer over medium-high heat for 15-20 minutes, or until thickened to a syrupy consistency.
  • While the bread is baking in the oven for 10-15 minutes until crisp, cool it down. Then, combine it in a food processor with hazelnuts, brown sugar, and cloves until you get rough crumbs. Spread the mixture on the baking tray and bake for another 10 minutes until the crumbs are dry and fragrant.
  • Drizzle the syrup over the pears, sprinkle with flavorful spiced crumbs, and enjoy with a side of creamy labne.

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