I Love Fridays! I usually manage to finish work at 11.00 and then rush home to try out a new recipe. Today I decided to roast some pears and serve them with coconut yoghurt and a sweet hazelnut and pistachio dukkah. I have used dukkah before in my posts, but in its normal savoury form, paired with a beetroot hummus. However dukkah can easily be made into a sweet topping for yoghurt, smoothie bowls, porridge and anything else you fancy. The recipe below is for a cinnamon and orange version, but feel free to mix up the spices and flavours. For example, I once added crystallised ginger, lemon zest and coconut flakes to the nuts and it worked really well.
Roasted Pears, Yoghurt and a Sweet Hazelnut and Pistachio Dukkah – serves 2
1 Ripe pear (If you cannot get a ripe pear, see the note below about cooking time
maple syrup to drizzle
100 g hazelnuts
50 g pistachios – shelled weight
1 tbsp sesame seeds, toasted
2 tbsp coconut sugar
3 tsp ceylon cinnamon
yoghurt to serve (I used Alpro Soya Yoghurt with coconut)
Slice your pear length ways and scoop out the core with a melon baller or spoon. Drizzle with maple syrup and place on a lined baking tray and bake at 180 degrees for 25 -30 mins until soft. If your pear isn’t ripe you may need to increase the cooking time until the pear is soft and you can cover it with foil if it is getting too browned. Once done set to one side to cool.
Meanwhile prepare the sweet dukkah. Roast the nuts in the oven at 170 degrees for 8 – 10 mins until beginning to brown, allow to cool. Turn the oven down to 90 degrees. Using a vegetable peeler, peel long strips of orange zest. Try to peel as little of the white pithy part as possible. Place on a lined baking tray and bake for 15 -20 mins until the orange zest is dried out and begins to curl up a the edges, allow to cool. Whizz the zest in a spice grinder or blender until finely chopped. Add the nuts and pulse until coarsely chopped. Finally add the sugar, sesame seeds and cinnamon and stir through the nut mixture. You can store your dukkah in an air-tight jar for up to a week.
Serve the pears sliced or whole with the yoghurt and top with a generous sprinkling of dukkah.