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
Coconut Pear Pastries
sheet puff pastry
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 milk, to brush pastry
- Preheat fan forced oven to
210°C and line a baking tray with baking paper.
- Leave pastry on bench to
defrost while you dice the pears.
- Add the cinnamon, sugar,
and coconut to the pears and mix together lightly.
- Dot the pear mixture with
little pieces of the butter and mix together to distribute the butter
- Cut the pastry in half and
then the halves into 3 to give 6 rectangles.
- 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.
- Place the pear mixture
evenly on the pastries within the each border.
- 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
- Serve with cream – yum!
Palitja Moore 2016