Cut a thin slice off bottom of pears so they stand upright.
Arrange pears in a small to medium saucepan so they fit snugly. Add
ingredients and bring to a gentle simmer and poach for 45 minutes.
Allow pears to cool slightly before carefully removing from liquid.
To make the filo tart cases, preheat oven to 180°C. Carefully
separate filo into 2 layers. Brush top of first layer with melted
butter, place second layer on top and brush with remaining melted
butter. Cut layered filo into 6 squares. Push filo squares into 6
muffin pans and bake for 10-12 minutes or until filo is golden and
Meanwhile, rapidly boil poaching liquid for 10-15 minutes until
reduced to a syrup.
Place a poached pear in each tart shell and place on a plate.
Drizzle over cider syrup and scatter with toasted nuts. Serve with
a dollop of Greek yoghurt, mascarpone or a scoop of ice-cream.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
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