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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


  • 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
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At A Glance

  • Serves 8 people

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