Roasted pear stuffed with nuts and ginger

Ingredients

  • 5 pears
  • 1 ½ cdta of ground cinnamon
  • 1 tsp of caraway seeds
  • 70 g of walnut halves
  • 20 g of pine nuts
  • 20 g of ginger stalk, optional

Preparation

Preheat the oven to 180ºC / gas. 4. Halve and peel the pears (you will use 1 for decoration), and place them cut-side down in a baking dish.

Sprinkle ½ teaspoon cinnamon and caraway seeds and heat in oven 20 to 25 minutes, until brown around edges and meat is tender. Let cool.

Place walnuts and pine nuts on baking sheet and toast in oven 4 to 5 minutes; it won’t take long for the pine nuts to brown, so keep an eye on them. Save some toasted pine nuts for serving.

Once the pears have cooled, remove most of the meat from 4 of the halves, leaving just enough so the sides don’t collapse.

Slice another 4 roasted pear halves and place in a food processor with the trimmed pear flesh and toasted pecans. Add the ginger stem and the rest of the cinnamon. You want a paste that is fairly textured, not totally smooth.

Divide the pear mixture among the trimmed pear skins. Peel and stir reserved pear, slice into thin sections, and place a couple of slivers on top of each stuffed pear.

Garnish with some chopped toasted pine nuts and serve hot or cold. It’s great with some spicy salad, like rocket leaves, on the side.


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