Spiced Corella Pears & Dried Delights
A fragrant, gently spiced dessert that brings together the elegance of poached Corella pears with the rich sweetness of Moroccan-inspired dried fruits. In this recipe, tender pears are poached with lemon, cinnamon, and a splash of rosewater (or its delightful substitutes), while figs and apricots (or raisins or dates) are simmered separately to create a warm, syrupy companion. Finished with a sprinkle of roasted sesame seeds for a nutty crunch, this dish is both naturally sweet and deeply aromatic — perfect served warm or chilled as a light dessert, a breakfast treat, or part of a festive platter.
Ingredients
Instructions
-
- In a saucepan place most of the rosewater, 100 grams sugar or substitute, figs, 3 cinnamon sticks and 2 cups of water and cook for 10 minutes on medium heat.
- With a slotted spoon remove the figs and add the apricots cooking a further 5 minutes.
- In a saucepan with quarter full with water add tablespoon of rosewater, 50 grams castor sugar,1 cinnamon stick and a wedge of lemon.
- Poach pears over medium heat for about 45 minutes or until tender.
- Allow to cool.
Serve
-
Serve with sesame seeds.
How to make your own rosewater
-
If you have roses take 4 handfuls of petals and put in a pot with water. Cover then place on a low heat and simmer for 40 minutes until it has reduced to half full. Let cool and use this as the Rosewater.
