Baklava pears following saffron custard recipe

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Hey everyone, hope you are having an incredible day today. Hey everyone, it's Drew, good enough to my recipe page. Today, I'm gonna proceed you how to make a special dish, Baklava pears following saffron custard recipe. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin subsequent to this particular recipe, we must first prepare a few components. You can cook Baklava pears following saffron custard recipe using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Baklava pears following saffron custard recipe:

1. 6 (about 600g) small unqualified pears (such as Corella or Beurre Bosc), halved lengthways
2. 1/2 cup (110g) caster sugar
3. 2 cinnamon sticks or quills
4. 600ml vanilla custard
5. Small pinch of saffron threads
6. 1/2 cup (70g) pistachios, chopped
7. 1/4 cup (20g) shredded coconut
8. 1/4 cup (25g) walnuts, chopped
9. 2 tbsp sunflower seeds, chopped
10. 1 tbsp sesame seeds
11. 1 tsp finely grated yellow rind
12. 1/4 cup (60ml) honey
13. 40g butter, melted

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Steps to make Baklava pears following saffron custard recipe:

1. Use a melon baller or teaspoon to separate the core from each pear half and discard.
2. Place the sugar, cinnamon and 2 cups (500ml) water in a large saucepan greater than medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. accumulate the pear and cut heat to medium-low. Simmer for 10-12 mins or until pear is just tender. Use a slotted spoon to transfer pear to a plate. Discard syrup.
3. Preheat oven to 180°C. To make the baklava crumble, accessory the pistachio, coconut, walnut, sunflower seed, sesame seeds and ocher yellow rind in a medium bowl. mount up the honey and butter and protest to combine.
4. Pour the custard into an 8-cup (2L) ovenproof dish. Sprinkle sophisticated the saffron.
5. Arrange the pear halves, cut-side up, higher than the custard in the dish. Spoon the crumble member happening evenly more than the pear halves.
6. Cover the dish once as soon as foil and bake for 20 mins. Uncover and bake for a extra further supplementary 15-20 mins or until topping is golden brown. Cool slightly beforehand serving.

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