RECIPE BY:

Matt Sinclair

SERVING SIZE:

6 people

INGREDIENTS:

• 6 Small William pears
• 1L water
• ½ cup caster sugar
• Pinch of saffron threads
• 5 cloves
• 2 cinnamon quills
• 3 star anise
• 2cm piece ginger, sliced
• 1 orange peel, all pith removed

DUKKAH:

• ¼ cup pistachios
• ¼ cup hazelnuts, peeled
• 1 Tbsp. cumin seeds
• 1 Tbsp. fennel seeds
• ¼ cup sesame seeds
• ½ teaspoon sea salt flakes

METHOD:

• Peel and core all pears, ensuring the stems remain intact. Cut a small amount off the base of each pear so that they can stay upright.
• In a medium saucepan add water, sugar, spices, peel and ginger and bring to a boil over a medium heat. Add the pears and reduce heat to a light simmer. Turn the pears often and poach for 30-40 minutes, until tender when pricked with a skewer.
• Remove pears gently and set aside. Return poaching liquid to a medium heat and reduce by 2/3, into a light syrup. Strain and set aside.
• In a shallow baking tray, add pistachios and hazelnuts and toast in the oven at 180C for approximately 10 minutes or until golden. Remove from tray and set aside to cool.
• In a mortar and pestle add cumin seeds and fennel seeds and pound to release aroma. Transfer to a small bowl and add sesame seeds and salt, mix to combine.
• Transfer nuts to a mortar and pestle and grind into a coarse crumb. Add to other ingredients and mix well to combine. Taste and adjust seasoning if required.
• To assemble, divide pears between 6 shallow bowls, spoon over a Tbsp. of syrup and sprinkle with dukkah.
• Add a scoop of ice cream and serve immediately.