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Yoghurt recipes

Poached pears, roasted grapes and charred leeks

60 minutes

Boards and

Cheese platter

30 minutes

Pear, ricotta and saffron sablé

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ chilling time

Cooking Time 25 minutes

Ingredients

For the sablé:

1 free-range egg yolk
1⁄2 t saffron
150 g cake flour
75 g cold butter
50 g diced icing sugar
1 t ground cardamom
250 g Woolworths Ayrshire ricotta
4 pears, very thinly sliced
3 T maple syrup

Method

1. Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside.

2. Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through.

3. Add the egg mixture and gently combine until a ball of dough forms. Shape into a circle, wrap in clingwrap and chill for 30 minutes.

4. Roll out the pastry to a thickness of 5 mm and cut into your desired shape. Blind bake for 10 minutes. Spoon the ricotta onto the pastry and layer the pears over it. Drizzle with maple syrup, then bake for a further 15 minutes.

Cook's note: Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use ready-made puff pastry.

Find more Christmas dessert recipes here.

Photographs: Myburgh Du Plessis
Food assistants: Bianca Strydom and Nadia Meyer

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Pear, ricotta and saffron sablé

Pear, ricotta and saffron sablé

Ingredients

Method