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Saffron baked pears with seed praline and labne
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Prep Time:
360 minutes
Cook Time:
45 minutes
Total Time:
405 minutes
Roast pears with spices, orange juice, and maple syrup for a flavorful treat.
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
  • 67.50 gm maple syrup
  • 20.00 ml pistachios, sliced
  • 6.00 gm sesame seeds
  • 1 tsp poppy seeds
  • Large pinch of sea salt
Instructions:
  • For the labne, set a fine sieve over a bowl, then line it with a double layer of muslin. Put the yogurt in the muslin, gather the edges, twist to seal, and refrigerate for at least 8 hours or overnight to let it drain.
  • 1. Preheat the oven to 180C/160C fan forced. 2. Arrange pears, cut side down, in a large roasting pan. 3. Drizzle the pears with juice, add cinnamon, cloves, saffron, and 1 tablespoon of maple syrup. 4. Cover with baking paper and foil. 5. Roast for 30 minutes until pears are just tender. 6. Uncover, turn pears, baste with pan juices, and roast for an additional 20 minutes until tender. 7. Allow the pears to cool.
  • Prepare a baking tray by lining it with parchment paper. Mix pistachios, sesame seeds, poppy seeds, salt, and the rest of the maple syrup in a bowl. Transfer the mixture onto the lined tray and spread it out slightly. Bake in the oven for 11-13 minutes or until it turns a rich golden color. Allow it to cool completely before breaking it into pieces.
  • Serve ripe pears topped with creamy labne, drizzle with the flavorful pan juices, and sprinkle with crunchy seed praline shards.

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