Wholefood Recipes by Holly Davis
Baked Pears With Figs And Macadamia Nuts
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"This recipe is very adaptable: you can vary the type of pears, the fruit to fill and the nuts for a range of taste and textural experiences. I love to use yellow or green varieties to get the most out of the colours after baking." Holly Davis
Baked Pears With Figs And Macadamia Nuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"This recipe is very adaptable: you can vary the type of pears, the fruit to fill and the nuts for a range of taste and textural experiences. I love to use yellow or green varieties to get the most out of the colours after baking." Holly Davis
Servings Prep Time Cook Time
4 15minutes 25-40minutes depending on size of pears
Servings Prep Time
4 15minutes
Cook Time
25-40minutes depending on size of pears
Ingredients
Servings:
Ingredients
Servings:
Instructions
  1. Using a teaspoon with a sharp edge, make a circle around the core at the bottom of the pear.
  2. Carefully dig in and turn the spoon to remove the core intact. Discard the core. Repeat for all pears
  3. Stuff a macadamia nut into each fig
  4. Carefully push the fig into the cavity in the bottom of each pear.
  5. Stand the pears in a shallow baking dish and pour in the apple juice until it comes a little under halfway up the pears.
  6. Add the spices and sugar, if using
  7. Place in a preheated oven at 170°C
  8. Bake for 25–40 minutes until pears are tender and cooked through. Small pears will take 25 minutes; increase the cooking time according to size and ripeness of fruit chosen. The pears above the liquid turn golden brown while below the liquid level they retain their original hue.
  9. Carefully remove the pears and place in a serving dish. Drain the spiced apple juice into a small pan.
  10. Reserve some of the spices to garnish the serving dish with later
  11. Heat apple juice to a gentle simmer and whisk in the dissolved kuzu or cornfour mixture. The mix will thicken and clear (if using kuzu).
  12. The mix will thicken and clear (if using kuzu)
  13. Pour this thickened juice over the pears and garnish with the spices.
  14. Serve hot or cold with a good dollop of crème fraiche
Recipe Notes

How to use Kuzu to thicken sauces

See our Little Liveability Snapguide below:

Check out How to Thicken Sauces Without Wheat or Corn Flour by Liveability Little Guides on Snapguide.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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