Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew to Gourmet Traveller this month and receive a trio of collector edition GT cookbooks! Offer ends 27 July.

Gourmet on your iPad

Download the latest issue of 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

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
  • 30 min preparation
  • 1 hr cooking (plus cooling)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
passes to The Last Confession!

We have two double passes for The Last Confession in Sydney, Melbourne, Brisbane, Adelaide and Perth to give away. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people
  • 30 min preparation
  • 1 hr cooking (plus cooling)

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

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