Serves 6 | Prep time: 15 mins | Cook time: 30 mins
Throughout the Caucasus dried peaches stuffed with a sweet filling of marzipan are a popular snack. You can try this recipe with peaches too, but we love it even more with fresh pears.
The rose-scented syrup gives this dessert an exotic feel, and when served with a melted drizzle of our Öko-Caribe 70% bar this will have your guests begging you for the recipe!
Ingredients
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3 ripe pears, halved with seeds removed
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20g sugar
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3 teaspoons rosewater
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¼ lemon, juiced
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50g ground almonds
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20g pistachios, shelled
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40g icing sugar (replace with preferred sugar if too sweet)
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2 teaspoons flaked almonds
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Greek yoghurt, to serve
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One 60g bar of our Öko-Caribe 70% dark chocolate, melted to serve
Method
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Preheat oven to 180 degrees Celsius.
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Cut pears and de-seed pears, create a hollow in each half and place in an overproof dish.
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Pulse the ground almonds, pistachios, icing sugar and 1 teaspoon of rosewater in a blender until the mixture forms a paste. You can allow some nutty bits for extra crunch.
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Roll mixture into balls and stuff into each pear half. Scatter over the flaked almonds.
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Dissolve the sugar in 40ml of water and add 2 teaspoons rosewater. Add the lemon juice and reduce to a medium-thick syrup.
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Drizzle the rose syrup over the pears and roast for 30 mins until the pears are tender. If browning too fast then cover with foil mid-cook.