Vegan baked pears with dried fruit and baklava-style topping

Name: Vegan baked pears with dried fruit and baklava-style topping | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 50g demerara sugar; Zest ½ orange, cut into wide strips with a veg peeler, plus 1tsp finely grated orange zest for the topping; 4 whole cloves; 100ml golden rum (or 100ml water and an extra 20g demerara sugar); 4 Grower’s Selection Dessert Pears, peeled, halved and cores removed using a tablespoon; 25g dried cranberries; 40g dried mango, chopped into smaller pieces if large; 30g dried pitted dates, chopped; 30g walnut pieces, roughly chopped; 30g pistachios, roughly chopped; 20g ground almonds; 4 scoops Asda Free From Vanilla Flavour Ice Cream

A sticky, crunchy topping of spiced fruit and roasted nut crumble adds an indulgent twist to poached pears

By Asda Good Living,27th October 2020

Cook: 45 Mins

Serves: 4

Price: £1.79 per serving

Nutritional Information

Each 306g serving contains

Energy
1986kj
474kcal

24%

Fat
19.0g

Med
27%

Saturates
7.7g

Med
39%

Sugars
52.0g

High
58%

Salt
0.31g

Med
5%

of your reference intake.
Typical energy values per 100g:
649kj/155kcal

Ingredients

50g demerara sugar

Zest ½ orange, cut into wide strips with a veg peeler, plus 1tsp finely grated orange zest for the topping

4 whole cloves

100ml golden rum (or 100ml water and an extra 20g demerara sugar)

4 Grower’s Selection Dessert Pears, peeled, halved and cores removed using a tablespoon

25g dried cranberries

40g dried mango, chopped into smaller pieces if large

30g dried pitted dates, chopped

30g walnut pieces, roughly chopped

30g pistachios, roughly chopped

20g ground almonds

4 scoops Asda Free From Vanilla Flavour Ice Cream

Method

Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.

Put 600ml water into a pan with the sugar, strips of orange zest, cloves and rum (or water and extra sugar, if using). Bring to a simmer and add the pears.

Reduce the heat to low and poach for 15 mins until just tender at the edges. Remove from the pan with a slotted spoon and put on the tray.

Take the pan off the heat and discard the cloves and zest strips. Add the cranberries, mango and dates and leave to soak for 5 mins.

Top the pears with the soaked dried fruit and a little of the poaching syrup.

Mix together the walnuts, pistachios, ground almonds and the grated zest. Sprinkle over the pears. Drizzle with a little more syrup and bake for 15-20 mins until golden brown.

Take the ice cream out of the freezer 10 mins before serving.

To serve, arrange 2 pear halves on each plate, along with a scoop of ice cream.