Gebakte pere met heuning & kaneel/ Baked pears with honey & cinnamon
Dié gebakte pere is só maklik om te maak en bestaan uit ’n paar eenvoudige bestanddele. Die resultaat is ’n smaak-avontuur.Die subtiele speserygeure is perfek met die gekaramelliseerde smaak van die pere. Sit dit net so voor, of bedien dit met een van die opsies in die resep – die Griekse jogurt is beslis my eerste keuse.
The warm and comforting aromas of cinnamon and cardamom with a touch of sweetness will fill your kitchen in no time. These baked pears are oh-so-good and perfect as a winter dessert, when pears are also in season. Using firm, ripe pears will give the best results – you want the pears to soften and the sauce to caramelise simultaneously in the oven. A pear variety like Bon Chrétien or Packham pears will keep their shape, even when cooked. Those around your table will be impressed, thinking that it takes a lot of time and effort to prepare this lovely dessert. The whole spices create a taste sensation, but feel free to get creative with other whole spices that you love. Options are a few whole cloves or even allspice berries for a different flavour. A small piece of star anise will give the pears a completely different taste. Slices of fresh ginger are always a good option with pears, so try that as an alternative. Serve the pear wedges as is or with one of the dairy options mentioned in the recipe. I love the slight tartness of double cream or Greek-style yoghurt as my first choice.
Resep (Afrikaans)
Gebakte pere met heuning & kaneel
Resep aangepas uit Kos is op die tafel
Lewer 6 – 8 porsies
Bestanddele
6 Packham of Bon Chrétien ryp, maar steeds ferm pere, in kwarte gesny en ontpit
250 ml (1 k) muskadel of port van goeie gehalte
30 ml (2 e) heuning
45 ml (3 e) sagte bruinsuiker
2 kaneelstokkies, in groot stukke gebreek
3-5 kardemompeule, gekneus en oopgeskeur
Metode
- Voorverhit die oond tot 180 °C. Pak die pere, gesnyde kante na bo, in ’n groot oondbak. Voeg die res van die bestanddele by en meng die pere liggies deur.
- Bak 20 minute en skep van die sous oor die pere. Bak nog 10-15 minute of tot die pere net sag, maar nie pap is nie. Skep weer van die sous oor die pere.
- Sit warm of teen kamertemperatuur op hul eie of met die sous en Griekse jogurt, roomys, vla of room voor.
Wenk
- Die muskadel of port kan ook met sterk Rooibostee vervang word. Gebruik 2-3 Rooibossakkies in ’n koppie kookwater.
Recipe (English)
Baked pears with honey & cinnamon
Recipe from Kos is op die tafel
Serves 6 – 8
Ingredients
6 ripe, but still firm, Packham or Bon Chrétien pears, quartered and cored
2 cinnamon sticks, broken into pieces
3-5 cardamom pods, crushed to expose the seeds
250 ml (1 cup) good quality muscadel or port (see tip)
45 ml (3 tbsp) honey
45 ml (3 tbsp) soft brown sugar
Method
- Preheat the oven to 180 °C. Pack the pears, cut side facing up, in a large, shallow oven dish.
- Place the whole spices in between the pears. Mix the rest of the ingredients together and stir to dissolve the honey and sugar.
- Pour the liquid over the pears and bake for 20 minutes.
- Remove from the oven and spoon some of the sauce over the pears. Return to the oven and bake for another 10-15 minutes or until the pears are soft, but not mushy. Spoon more of the sauce over the pears to allow them to absorb as much of the syrupy liquid as possible.
- Serve warm or at room temperature, on their own with the sauce or with dollops of Greek yoghurt, a small scoop of ice cream, or a drizzle of homemade custard or pouring cream.
Tip
- The muscadel or port can be replaced with strong Rooibos. Use 2-3 Rooibos bags in one cup of boiling water.
Hierdie Gebakte pere met heuning & kaneel was deel van ‘n kos-artikel in LiG Tydskrif, Winter 2022.
Foto Adel Ferreira Photography.
Baie dankie Heleen, hierdie resep klink nou net heerlik…gaan dit beslis op die proef stel…
Jeerlik!