Dessert

Spiced pear and coconut frangipane pudding

Name: Spiced pear and coconut frangipane pudding
Yield: 8
Ingredients: 300g unsalted butter, softened; 1 cup (220g) caster sugar; 6 eggs; 2 cups (200g) almond meal; 200g desiccated coconut; 1 cups (200g) self-raising flour; Finely grated zest of 2 limes; Double cream, to serve; 4 star anise; 2 cinnamon quills; 1 tbs each whole cloves, fennel seeds and Sichuan peppercorns; 250g brown sugar; 1L (4 cups) coconut water; 5 Williams pears, peeled

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by Shannon Bennett

Chef

Apr 02, 2017

Give the classic bread and butter pudding a rest this weekend and treat yourself to this warming and punchy pudding with an Asian twist.

300g unsalted butter, softened
1 cup (220g) caster sugar
6 eggs
2 cups (200g) almond meal
200g desiccated coconut
1 cups (200g) self-raising flour
Finely grated zest of 2 limes
Double cream, to serve

Five-star pears

4 star anise
2 cinnamon quills
1 tbs each whole cloves, fennel seeds and Sichuan peppercorns
250g brown sugar
1L (4 cups) coconut water
5 Williams pears, peeled

Method

1.

For the five-spice pears, place spices, sugar and coconut water in a saucepan over medium heat. Stir until sugar dissolves, then bring to the boil. Add pears, topping up water if necessary to just cover. Reduce to medium-low, cover pears with a circle of baking paper and simmer 20-30 minutes until cooked through and softened.
2.

Remove with a slotted spoon and set aside. Return cooking liquid to high heat and cook for 20-30 minutes until reduced by three-quarters. Set aside to cool and thicken.
3.

Meanwhile, slice the cooled pears lengthways into thirds.
4.

Preheat oven to 160°C. Lightly grease sides of a 5cm-deep, 30cm-wide round ceramic baking dish. Place butter and sugar in a stand mixer with paddle attachment and beat until light and fluffy. Add eggs, 1 at a time, until incorporated. Fold through almond meal, coconut, flour and lime zest.
5.

Spoon batter into dish and spread evenly. Arrange pear slices on top and press into the batter. Bake 50-60 minutes until firm to the touch. Brush with syrup and allow to cool slightly before serving with cream.