Takes poached pears to a new level.

Monday Morning Cooking Club Revisits an Old Favourite – Slow Roasted Pears

This is a fabulous do-ahead and dairy-free dessert: Slow-roasted pears. And I promise you they are the best cooked pears you will ever eat! The recipe comes from my friend Judy who got it from a well known Australian chef Marieke Brugman. Marieke used to run an extraordinary weekend-retreat cooking school called ‘Howquadale’ in the stunning Victorian Snowy River horse country (seen ‘The Man from Snowy River’? There!). Judy and I first made this recipe about 20 years ago and it has been one of my favourites ever since.

The texture of these pears is akin to a pear puree, yet the pears amazingly keep their shape. And of course it went straight into our first book, Monday Morning Cooking Club – the food, the stories, the sisterhood because it is just one of those recipes that you know is a keeper.

Sticky Pears Anyone ?
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Servings Prep Time
6 10 minutes
Cook Time
4 hours
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Sticky Pears Anyone ?
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Ingredients
Servings:
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Instructions
  1. You will need a saucepan large enough to fit all the pears snugly.
  2. Combine all the ingredients, except the pears, in the saucepan and bring to the boil.
  3. Add the pears, ensuring they are all submerged. It is useful to cover them with baking paper and place a plate on top that won't squash the pears, but will gently keep them submerged. Simmer, covered, for 1 hour.
  4. Remove the lid and continue to simmer on a low heat for around 3 hours until the juices reduce to a syrupy caramel, basting the pears from time to time.
  5. Note: The pears can also be cooked in the oven on 150C/280F for 3 hours after the first hour on the stovetop.
  6. Serve with creme fraiche or ice cream.

 

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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Date and Nut Loaf. This outstanding Date and Nut Loaf comes from Jacqui's beloved nanna. As the winter chill creeps closer to us here in Australia, we can't think of any better thing to enjoy for afternoon tea than a generously buttered slice of nut loaf and a good strong cuppa. You can find the full recipe in our third book It's Always About the Food and our quick video right here
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