Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

James Hird and Todd Garratt: Josephine pear and muscovado sbricolata with poppy-seed gelato


You'll need

6 firm, ripe Josephine pears (about 1.3kg), washed and cored 100 gm light muscovado sugar 1 vanilla bean, split and seeds scraped   Muscovado sbricolata 200 gm light muscovado sugar 200 gm cold butter, coarsely chopped 260 gm plain flour, sieved 2 tsp baking powder 100 gm almond meal   Poppy-seed gelato 1 litre good-quality vanilla gelato 80 gm poppy seeds

Method

  • 01
  • Preheat oven to 200C. Roughly chop pears into 1cm pieces and combine in a saucepan with muscovado sugar, vanilla bean and seeds, stir frequently over low-medium heat until just starting to soften (15-20 minutes), then spread into a 2 litre-capacity, 20cm-square baking dish. Set aside to cool (5-10 minutes).
  • 02
  • Meanwhile, for poppy-seed gelato, soften vanilla gelato slightly at room temperature, then beat briefly in an electric mixer with poppy seeds to combine. Freeze until required.
  • 03
  • Meanwhile, for muscovado crumble, use your fingers to combine ingredients in a bowl until fine crumbs form. Scatter evenly over pear mixture and bake until golden (30-40 minutes). Serve with poppy-seed gelato.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×