The other day I came across a street vendor selling these cute mini sized pears and I had to have my hands on them. And I thought of doing something that maintained their shape and size.
Years back at a very fancy New York restaurant, I had a delicious stuffed pear with blue cheese and cranberries and a whole bunch of other aromatics, which had me salivating for more. But this time, I wanted something a bit more extravagant and different – something that hit closer to home – the baklava!
Now, over the years in my travels I have had several adaptations of the baklava. Each region within the Middle East has it’s interpretation and statement of the best. Personally, I say the Syrian baklava is the best kinds – but then again, who am I to make such a bold statement?
As a home cook, I don’t believe in any rules, I go by what I feel goes right and most importantly, what I have on hand.
The pears are halved and cored, stuffed with a baklava type filling of almonds, pistachios, cardamom, rose water and saffron. And then baked in a syrup of fresh pomegranate juice, red wine vinegar and real vanilla, cinnamon and star anise, and a pinch of nutmeg.
I enjoy these on their own, but you can also serve with vanilla ice cream!
This dessert look super-duper fancy, but really, is a piece of cake to make!