Pears in pastry tutus recipe

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Applaud these little vegan packages of vanilla poached pears.

7 Ingredients

  • 4 pears, peeled

  • 2 tbsp pure maple syrup, plus 80ml (1/3 cup), extra

  • 1 vanilla bean, split

  • 6 filo pastry sheets

  • Extra virgin olive oil, to brush

  • 35g (1/3 cup) cacao powder

  • Coconut cream or vegan yoghurt, to serve

3 Method Steps

  • Step 1

    Use a melon baller or a teaspoon to scoop the seeds from the base of the pears

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    (4 pears, peeled). Place pears in a saucepan and cover with water. Add the maple syrup (2 tbsp pure maple syrup, plus 80ml (1/3 cup), extra), vanilla (1 vanilla bean, split) seeds and bean. Simmer, partially covered, for 20 minutes or until tender. Reserve the poaching liquid.

  • Step 2

    Meanwhile, preheat the oven to 200C/180 fan forced. Fold the filo sheets (6 filo pastry sheets) in half. Brush with oil (Extra virgin olive oil, to brush) then stack on top of each other. Cut the stack into 4 squares. Arrange each stack in a mini cast-iron pan or pie tin. Place a pear on top. Bake for 20-25 minutes or until the filo is crisp and golden.

  • Step 3

    Combine the cacao (35g (1/3 cup) cacao powder), extra maple syrup and 2 tablespoons of the reserved poaching liquid in a jug. Stir to combine. Drizzle over the pears then top with coconut cream or yoghurt (Coconut cream or vegan yoghurt, to serve).
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Image by Guy Bailey

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