Pear and Chocolate Croissant Pudding
Photography by Aaron McLean.
Autumn brings a bounty of pears and when combined with rich buttery croissants and dark chocolate you can make a delicious and easy rustic dessert that will delight family and friends.
Serves: 8
INGREDIENTS
5 firm but ripe Beurre Bosc pears with stem on
3 tablespoons butter
1 tablespoon brown sugar
5 chocolate croissants
3 eggs
1 cup milk
1 cup cream
2 tablespoons brandy or rum
1/3 cup caster sugar
To serve
icing sugar
8 cup-capacity baking dish
METHOD
Preheat the oven to 180˚C.
Halve the pears, scoop out the cores with a teaspoon then cut each half into 2 thick slices. Melt the butter and sugar in a large sauté pan and cook the pears in batches until just tender and golden on both sides but not falling apart, transferring to a plate as they are cooked.
Cut each croissant into 4 and arrange them in the baking dish. Nestle the pears in between so the stem end is pointing up.
Whisk the eggs, milk, cream, brandy and sugar in a jug then pour it evenly over the top of the croissants. Bake for 30-35 minutes until puffed and golden and the custard is set in the centre.
To serve: Rest the pudding for 15 minutes then dust with icing sugar and serve.
Menu Serve Cheese and Rosemary Twists to start; followed by Braised Lamb with White WIne, Baby Onions and Mushrooms served with Baked Kumara with Roasted Garlic Butter.
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As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!