to hubby’s foraging and friends down the street we have a lot of pears! What to
do with them? They’re not like the apricots and plums I’ve worked through in
the last couple of months, so again I searched online and found a bunch of
helpful recipes – sweet and savoury – to inspire me.

put on a lamb and pear tagine and we were pretty happy with the results. While
it was bubbling away I got inspired with my own recipe idea and I tried out a simple dessert and it worked out

here it is, with the note: if in doubt, put pears and coconut together and live
in happiness!

Coconut Pear Pastries

Serves 6

sheet puff pastry

2 medium-sized
pears, cored and diced

t rapadura sugar (or soft brown sugar – but if you can splash out on rapadura you won’t regret it!)

t cinnamon (or more if you like it spicy)

T desiccated coconut

T butter

T milk, to brush pastry

  1. Preheat fan forced oven to
    210°C and line a baking tray with baking paper.
  2. Leave pastry on bench to
    defrost while you dice the pears.
  3. Add the cinnamon, sugar,
    and coconut to the pears and mix together lightly.
  4. Dot the pear mixture with
    little pieces of the butter and mix together to distribute the butter
  5. Cut the pastry in half and
    then the halves into 3 to give 6 rectangles.
  6. Score a border into the
    edges of each rectangle, place them on the baking paper with a little space
    between each and brush the borders with a little milk.
  7. Place the pear mixture
    evenly on the pastries within the each border.
  8. Bake for 15-20 minutes or
    until borders are puffed and golden. Depending on your oven you may need to
    turn the temperature up 5-10°C for the final 5 minutes. Keep an eye on it to be
  9. Serve with cream – yum!


Palitja Moore 2016

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