Roasted Pear with Walnut and Ginger Filling

Ingredients:

5 comice pears
1 1/2 teaspoon ground cinnamon
1 teaspoon caraway seeds
70g walnut halves
20g pine nuts
20g stem ginger (optional)

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Halve and core four pears, reserving one pear for decoration. Place them all cut-side up in an ovenproof dish.

3. Sprinkle over the pears with half a teaspoon of cinnamon and the caraway seeds. Afterwards, pop the pears into the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.

4. Place the walnuts and pine nuts on a baking tray, then toast in the oven for four to five minutes until they turn golden. Set aside a few toasted pine nuts for serving.

5. Once the pears have cooled, scoop most of the flesh out of the halves, leaving just enough so the sides don’t collapse.

6. Chop up the other four roasted pear halves, then pop them into a food processor with the scooped-out pear flesh and toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz, until the mixture becomes textured.

7. Divide the pear mixture between the scooped-out pear skins. Peel and core the reserved pear, slicing it thinly lengthways. Arrange a couple of these slivers on top of each stuffed pear.

8. Decorate with a few chopped toasted pine nuts and serve, warmed through or cold.

Image Credit: Source