Aromatic Spiced Pears with Gluten-Free Pistachio Crumble Recipe

by Stephanie Hinton December 16, 2020

Aromatic Spiced Pears with Gluten-Free Pistachio Crumble Recipe

By: Stephanie Hinton

Treat yourself to this decadent, gluten-free spiced pear dish, packed with aromatic flavours and plenty of fibre to boost digestive health.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

Poached Pears

2 tbsp grated ginger

4 cardamom pods, bruised with the back of a knife

1 star anise pod

2 tbsp honey

1 cinnamon quill

3 large pears, peeled, cored & quartered

Gluten-Free Pistachio Crumble

⅓ cup coconut sugar

½ cup gluten-free rolled oats

¼ cup buckwheat flour

2 tsp ground cinnamon

¼ tsp ground cardamom

¼ cup butter or coconut oil, melted

½ cup pistachio nuts, chopped

Pinch Himalayan sea salt

Yoghurt of choice, to serve, optional

Method

To poach the pears, prepare a large pot of about 3-5 cups of water (enough to cover pears) and add freshly grated ginger, cardamom, star anise, honey and the cinnamon quill. Bring to a low boil. Reduce to a simmer and carefully add the pears to the water. Cover.

Cook the pears for about 15-25 mins (depending how ripe they are) on a gentle simmer until they are cooked through. Use a sharp knife and poke them to check they’re nice and soft. They will be ready when there’s no resistance. While the pears are cooking, make the Gluten-Free Pistachio Crumble.

Preheat the oven to 180°C (160°C fan-forced). Combine all the crumble ingredients in a mixing bowl. Lay out on a baking paper-lined oven tray. Bake for 10-15 mins until fragrant and golden, stirring halfway. Set aside to cool.

Once the pears are soft, remove them from cooking liquid using a slotted spoon; set aside, covered to keep warm. Remove up to 2 cups of cooking liquid and discard so you’re left with 1-2 cups. Bring the remaining liquid to the boil and cook until reduced to 1 cup (about 15 mins). Strain cooking liquid through a sieve over a bowl and discard solids.

Serve the poached pears with natural yoghurt (or coconut yoghurt for a dairy-free option). Top with the Gluten-Free Pistachio Crumble and a drizzle of the poached pear syrup.

Tip: Beurre Bosc Pear works beautifully for this recipe. If they’re not in season you can use apples or stone fruit.