Honey Pears with Rosemary Orange Custard and Ginger Crumble
- Zest and juice of 1 orange
- 375ml (13 fl oz or 1 ½ cups) low fat milk
- 2 rosemary sprigs
- 2 teaspoons vanilla bean paste
- 2 egg yolks
- 1 tablespoon honey, plus 2 teaspoons extra
- 2 teaspoons cornflour (cornstrach)
- 2 tablespoons plain (all-purpose) flour
- 1 teaspoon ground ginger
- 2 teaspoons butter
- 1 tablespoon caster sugar (superfine)
- ¼ tablespoon ground cinnamon
- 30g (1 oz) pecans, crumbled into small pieces by hand
- 4 pears
- 1 tablespoon olive oil
Put the orange zest in a saucepan with the milk, rosemary and vanilla bean paste. Reserve the juice. Bring to a simmer over medium heat, then remove from the heat and leave to infuse for 2-3 minutes.
Whisk the egg yolks, 1 tablespoon of the honey and the cornflour together in a bowl. Remove the rosemary and orange zest from the milk. Pour the hot milk mixture into the bowl with the egg yolks and whisk to combine. Pour the mixture back into the saucepan. Gently cook the custard over medium heat, whisking until thickened. Set aside.
Rub the flour, ginger, butter, sugar, cinnamon and pecans together in a small bowl. Tip the mixture into a dry frying pan and cook over medium-high heat for a few minutes, stirring, until golden and fragrant. Remove the crumble from the pan and set aside. Wipe out the pan.
Cut the pears into quarters, cut out the core from each quarter, then cut in half to yield eight pieces from each pear. Using the same pan used to toast the ginger crumble, heat the olive oil over medium heat. Add the pear pieces and cook for 2-3 minutes until golden. Add the reserved orange juice and the remaining honey. Toss to coat the pears. Cook for a further minute of until the pears soften slightly. Place the honey pears in a serving bowl, top with the ginger crumble and serve with the rosemary and orange custard.
Substitution: Infuse the custard with lavender and lemon zest.