When my dad hosted parties, he had a rule that no one else was allowed in the kitchen. Someone would try and he was tisk them: Uh-uh! and shoo them away. Dinner was his work of art; doing it all was his version of hospitality. No one would chop a vegetable other than he and occasionally, his assistant— me.
Every night was a different theme: sushi, Ethiopian, Mexican. Middle Eastern night fell short of none. Layers of phyllo dough were painted with butter, and toasted nuts were piled in-between, and small squares of baklava were drizzled with citrus infused honey.
To me, new roots, are a redefinition of your childhood traditions, in a new light. These baklava stuffed pears are exactly that. Reminiscent of those baklava squares, baked into a fresh new vehicle. Lighter, fruitier... a fusion of new and old.
The mix of pears with spices, honey, and nuts taste like an quintessential fall dish, one that you can dress up or down depending on what you’re craving: plain, with yogurt or oatmeal, or alongside a scoop of ice cream drizzled with chocolate.
Serves: 10 | Total Time:
- 5 pears
- 1/2 cup nuts (mix of walnuts, pistachios and hazelnuts)
- 2 tablespoons butter
- 2 tablespoons coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/16 teaspoon cloves
- Juice of 1/2 a lemon
- 2 tablespoons honey
- Preheat oven to 350°F. Wash the pears, and half each one. Use a pairing knife to remove the seeds & pithy centers. Place the pears flesh-side-up in a baking dish.
- In a food processor, pulse the nuts, coconut sugar, cinnamon, and cloves until nuts are roughly chopped. Use a spoon to scoop the nut mixture into the cavity of the pears, creating mounds of nuts on each one.
- Then, heat the lemon juice, butter, and honey in a small sauce pan until they simmer. Remove from heat. Use a brush to spread the butter mixture over each pear.
- Place pan in oven and bake until pears are cooked through, about 25 minutes. Serve warm or cold, plain, with ice cream, or over yogurt or oatmeal.