RECIPES

Step 1
Use a melon baller or teaspoon to remove the core from each pear half and discard.
Step 2
Place the sugar, cinnamon and 2 cups (500ml) water in a large saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. Add the pear and reduce heat to medium-low. Simmer for 10-12 mins or until pear is just tender. Use a slotted spoon to transfer pear to a plate. Discard syrup.
Step 3
Preheat oven to 180°C. To make the baklava crumble, combine the pistachio, coconut, walnut, sunflower seed, sesame seeds and orange rind in a medium bowl. Add the honey and butter and stir to combine.
Step 4
Pour the custard into an 8-cup (2L) ovenproof dish. Sprinkle with the saffron.
Step 5
Arrange the pear halves, cut-side up, over the custard in the dish. Spoon the crumble mixture evenly over the pear halves.
Step 6
Cover the dish with foil and bake for 20 mins. Uncover and bake for a further 15-20 mins or until topping is golden brown. Cool slightly before serving.

https://www.taste.com.au/recipes/baklava-pears-saffron-custard-recipe/npph60zy