Another wonderful recipe from Tessa Kiros’ ” Falling Cloudberries” for this months The Cookbook Guru Challenge.
It was just too good to pass up. I borrowed the book from the library nearly 3 weeks ago and have had this recipe bookmarked since I read it.
Having absolutely no idea what to make for dinner it was time to send out the urgent message…
‘Hey, how’s your day going? What do you feel like for dinner cause I have absolutely no idea?’
To which my husband replied….
‘How about Monk Soup with lots of toasted Lebanese Bread?’
But a really healthy dinner like that deserves a really good dessert like this…
In a saucepan bring to the boil 80g castor sugar, a couple of pieces of lemon rind, 1 cinnamon stick, 1 star anise (optional, I like the licorice flavour it gives) and 1 cup of water. Let it boil for 5 minutes while you peel, quarter and core 2 firm pears.
Lower the heat under the sugar syrup, add 1/2 tsp rose water (the recipe calls for untreated rose petals which I didn’t have, so rose water did the trick) and gently lower in the pears. Lay a piece of baking paper on top of the pears so that the exposed parts don’t discolour. Simmer very gently for 15 – 20 minutes or until the pears are cooked through and soft but not mushy.
Take off the heat and allow to cool.
Next you’ll need 3 sheets of filo pastry, 30g melted butter and 1 Tblsp castor sugar mixed with 1/2 tsp ground cinnamon.
Lay one sheet of filo on your bench and brush it with the melted butter then sprinkle with the cinnamon sugar. Place another sheet of pastry on top and do the same again. Finish with a good brush of butter. Cut the pastry in half longways and then into strips about 5cm wide. Carefully place on a baking paper lined baking sheet and drizzle each piece with a little honey then bake at 180oC for 12 – 15 minutes until brown and cripsy. Leave to cool.
So now for my favourite part, pistachio praline. Lightly butter or oil a piece of baking paper and put it on a baking sheet. Put 3 Tblsp castor sugar into a small saucepan or frypan over a medium head. Leave it to melt and turn a caramel colour. Don’t stir it just swirl the pan a little. Be sure to keep your eyes on it so it doesn’t burn.
Take it off the heat and stir in 30g unsalted, shelled pistachio nuts, then carefully pour onto the prepared baking sheet and leave to cool and set. Break up into pieces, put in a ziplock bag and bash with a mallet until it’s like coarse breadcrumbs.
To serve – spoon a couple of pieces of pear onto a plate or a bowl with some of the syrup, add a couple of strips of the filo pastry, sprinkle with the praline and scoop in some vanilla ice cream.
I sounds like a lot of work but it was really worth it.
Please give it a go…