Steve Hooker and Curtis Stone's caramelised pears and dates
By Steve Hooker and Curtis Stone
Ingredients
- 1 cup caster sugar
- 2 ripe beurre bosc pears*, peeled, cored,
- each cut lengthways into 8 wedges
- 1/4 cup dark rum
- 4 medjool (fresh) dates, pitted, quartered
- lengthways
- 2 2/3 cups Greek yoghurt
- 1/3 cup walnuts, toasted
Preparation method
In a heavy-based, medium frying pan, cook sugar over medium-high heat, without stirring, until it begins to melt around the edges.
Gently swirl pan a few times, then return pan to heat and continue cooking until sugar has melted and become golden brown, gently swirling pan and returning to heat as necessary.
Reduce heat to medium. Carefully add pears to the hot caramel (being careful not to burn yourself) and swirl pan to coat pears.
Pour in rum and gently swirl pan to incorporate, simmer for 2 mins, until syrupy and pears are tender.
Remove pan from heat and stir in dates. Cool for about 5 mins.
TO SERVE
Spoon 1/3 cup of yoghurt into each of 4 dessert glasses.
Divide half of the pear mixture between each glass.
Repeat layering with remaining yoghurt and pear mixture.
Garnish with walnuts and serve immediately.
*Substitute with packham pears in WA.
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