- 100 g pecan nut pieces
- 1 kg pears
- ¼ cup orange juice
- 1 cinnamon stick
- 1 T honey
- 1 T fresh white breadcrumbs
- 75 g butter, at room temperature, plus extra for greasing
- 100 g caster sugar
- 1 lemon, zested
- 1 extra-large free-range egg, beaten
- crème fraîche, for serving
Preheat the oven to 190°C. Grind 60 g pecan nut pieces in a coffee grinder or mini chopper. Set aside.
Peel the pears and slice thinly. Cook gently with the orange juice and cinnamon stick in a saucepan for 5 minutes, or until just tender. Remove the cinnamon stick. Mix the cooked pears with the honey and breadcrumbs and allow to cool. Place in a litre-sized greased ovenproof dish.
Cream the butter and sugar. Add the ground pecans, lemon zest and beaten egg. Spread the mixture evenly over the pears. Sprinkle with the reserved pecan nut pieces and bake for 30 minutes, or until browned.
Serve warm with the crème fraîche.
Cook's note: Pears and pecans are a great combo, all the more in this satisfying, easy-to-make pudding.