I've been out in the National Park counting koalas! I haven't seen this many in a long time - I counted 12. Usually you only see one or two, because they are hiding from the wind or the rain. But yesterday there was a little bit of sunshine and koalas were out sleeping at the tops of trees trying to catch that little bit of warmth on their backs. Don't we all just love that?
Now I'm home, after a brisk walk - actually it wasn't brisk at all, I'm still only walking at around 3 kms an hour - and I fancied making some dessert.
I've made quite a few pear puds, but today I wanted something with a bit of umph - if you know what I mean, so I've turned to my Cranberry and Pear Dessert, because I know it's got some nice tangy bits and I might just increase that today by adding some extra lemon zest.
If you find yourself wanting a little love, then you can't go past indulging yourself with this. If you are time poor, it can be prepared in ten minutes, rest in the fridge for 60 minutes and cooked in 25 minutes. Not too long to put aside for a bit of self indulgence.
CRANBERRY AND PEAR DESSERT
2 Beurre Bosch pears, peeled, cored and quartered
1/2 cup dried cranberries
1/2 cup caster sugar
A handful of flaked almonds
A handful of flaked almonds
2 eggs and 2 egg yolks extra
1 cup milk - cows, soy, almond
1/2 teaspoon vanilla extract
1/2 cup of Muscat or port or orange juice
30g plain flour
zest of 1 lemon
1. In a small container combine the dried cranberries and port/muscat/orange juice, for at least 30 minutes.
2. Beat together sugar, eggs and egg yolks until thick and creamy. Fold in flour.
3. Add vanilla to milk and stir, then carefully mix in with flour and eggs.
4. Fold in lemon zest. Allow this to rest in the fridge for 30 minutes .
5. Prepare the pears by peeling and coring and cut into quarters.
6. Using a shallow ovenproof dish, lay pears in a single layer over the bottom of the dish.
7. Pour the egg mixture over the pears (it will form a nice custard).
8. Drain cranberries and sprinkle them over the top of the custard.
9. Lastly, add a handful of flaked almonds. Oven bake 190ยบ/375, for 25 minutes.
Allow to cool slightly and serve with cream, ice cream, yoghurt or on its own.
zest of 1 lemon
1. In a small container combine the dried cranberries and port/muscat/orange juice, for at least 30 minutes.
2. Beat together sugar, eggs and egg yolks until thick and creamy. Fold in flour.
3. Add vanilla to milk and stir, then carefully mix in with flour and eggs.
4. Fold in lemon zest. Allow this to rest in the fridge for 30 minutes .
5. Prepare the pears by peeling and coring and cut into quarters.
6. Using a shallow ovenproof dish, lay pears in a single layer over the bottom of the dish.
7. Pour the egg mixture over the pears (it will form a nice custard).
8. Drain cranberries and sprinkle them over the top of the custard.
9. Lastly, add a handful of flaked almonds. Oven bake 190ยบ/375, for 25 minutes.
Allow to cool slightly and serve with cream, ice cream, yoghurt or on its own.
