Caramel pear kataifi with pine nut praline and ginger cream

Caramel pear kataifi with pine nut praline and ginger cream

By
From
Arabesque
Serves
8
Photographer
William Meppem

These are warm, rich flavours for the autumn: sticky caramelised slices of pear, buttery crisp ‘bird’s nests’ of pastry and a spicy whipped ginger cream.

Ingredients

Quantity Ingredient
8 william pears
150g caster sugar
100g melted butter
1/4 cup apple juice
1/2 packet kataifi pastry
Ginger cream, to serve
1/2 cup Pine nut praline

Method

  1. Peel the pears, cut them in half and remove the core. Then cut each piece into 1 cm slices. Place the sugar in a pan and heat gently until it dissolves and just begins to colour. Add the pears and 2 tablespoons of the butter. Sauté until the pears are well coated with caramel. Add the apple juice and cook for another minute until the caramel thickens.
  2. Unravel the kataifi into a straight long piece and divide it into 8 equal portions. Keep the remaining portions covered as you work. Take one section and curl it into a 6 cm pastry cutter to form a perfectly round ‘bird’s nest’. Lift the cutter away and drizzle the pastry with melted butter. Repeat with remaining sections. Brush a baking tray with butter and gently place the nests on the tray. Bake them in a preheated 200°C oven for 6–8 minutes until they are golden-brown. Remove them from the oven and dry them on kitchen paper.
  3. When ready to serve, place a kataifi nest in the centre of each plate. Spoon the pears on top, then a dollop of the ginger cream and a sprinkling of the pine nut praline. Place another kataifi nest on the top and sprinkle extra praline around the plate. Drizzle extra caramel around.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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