recipe: pear desserts

  

Pear macaroon slice

4 ripe pears, peeled and cut into wedges

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon natural vanilla extract

100g extra-virgin coconut oil (not liquid)

1 cup raw sugar

2 large, free-range eggs, separated

  1 cup whole spelt flour

1 teaspoon baking powder

1. Start by making the filling. Place the pears, spices and vanilla in a saucepan and bring to boil. Add one tablespoon of water if necessary, but be sure that as the pears soften, a lot of liquid will come out. Simmer the pears for 10-15 minutes or until they are completely soft. Drain and mash into a chunky purée using a fork. Use the left-over liquid to make a spicy warm drink, if you like.

2. Preheat the oven to 180C. Grease a baking tin (18cm x 28cm) and line it with baking paper.

3. Place the coconut oil and half of the sugar into a mixing bowl. Beat the mixture until light and fluffy. Add the egg yolks one by one, beating well after each yolk. Mix the baking powder into the flour and sift the mixture into the dough. Using your hands, knead the dough - very lightly - together. Place the dough in the refrigerator for 10 minutes.

4. Place the egg whites into a clean bowl and beat into a soft peak. Add the rest of the sugar little by little and beat until the mixture is glossy and thick. 

5. Using your fingers, press the chilled dough evenly onto the base of the tin. Top the base with the pear filling and spread the meringue on top. Bake for 20-25 minutes or until the top is lightly brown. Leave to cool before cutting into squares.

Pear and semolina pudding

(Serves 2)

250ml milk

25g semolina

2 large free-range eggs

1 heaped tbsp brown sugar

250ml milk

60g white, unbleached spelt flour

1 tsp natural vanilla extract

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1 pear, cut in half

brown sugar, extra for serving

cinnamon, extra for serving

Start by making the semolina porridge: heat the milk in a saucepan to almost boil. Add the semolina whisking continuously to avoid lumps to form. Bring to boil and keep stirring well every now and then to avoid burning. Simmer for 7-10 minutes, then remove from heat and leave to cool. 

Preheat oven to 200C and grease two large (single-serve) ramekins. Using electric beaters beat the eggs and the sugar until light and fluffy. Add the milk, flour, cooled semolina porridge, vanilla and spices and fold well to combine. Pour into the ramekins (no more than 3/4 full).

Bake the puddings for 10 minutes, then remove from the oven and top with pear halves. Continue to bake for 30 minutes covering the ramekins with baking paper if necessary. Remove from the oven and leave to cool on a wire rack. Sprinkle with brown sugar and cinnamon.

Source.