The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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