Baked Macaroon Pears with Palm Sugar Syrup

Orange is known for its fresh fruits such as apples, pears, cherries and stonefruits. Ironically, oranges are not grown here as the climate is too cool for oranges – (info obtained from Wiki)

However what Orange lacks in oranges, it makes up for restaurants (some of which are awards winning material) and eateries that rival the ones in metropolitan areas.  Not to mention countless wineries, picturesque scenaries and close-knit community that may convince you to to set up a holiday home  or even relocating to this beautiful city.

I’ve been told that it takes living in Orange for 10 to 20 years to earn the title of an “Orange” resident. Even though I’m only ten percent of my way to earn that title,  I couldn’t contain my fascination and love for the city for it has offered  and inspired me so much.

This is a sentimental post. Autumn in Orange has that effect on me. With leaves starting to fall and the streets are overwhelmed with the warm hues of fall colours, I was reminded of this baked macaroon pears recipe which I have bookmarked since last year.

Baked Macaroon Pears with Palm Sugar Syrup

(tweaked from Donna Hay Magazine  Aug/Sept 2011 – Issue 58)

Ingredients:-

• 4 pears (the magazine stated Anjou pears, but I used Packham and Bosc pears), halved and cored
• 20g butter (the magazine stated 40g), melted
• 112.5g /4 oz palm sugar (aka gula Melaka)
• 1/2 cup water
• 1 cup (80g/3 oz) desiccated coconut
• 1/4 cup (55g/2 oz) caster sugar
• 1 eggwhite

Methods:-

1. Preheat oven to 200 degrees C/392 degrees F.

2. Halve and core the pears using a melon baller and place them cut-side up in a baking paper lined baking dish (I used a cookie pan instead).

3. Brush with melted butter. Cover and bake for 25 minutes.

4. To make the palm sugar syrup, use a knife to “shave” the palm sugar block. The palm sugar comes in a packet of 2 blocks (total weight of 450g) which I have used one half of a block (which I have purchased from Harris Farm in Orange). Place the shaved palm sugar in a small pan together with 1/2 cup water. Allow the mixture to cook on medium heat until it boils, then switch to low heat to allow the mixture to thicken until syrupy consistency. Set aside.

5. Place the coconut, caster sugar and eggwhite in a bowl and mix to combine (no need to beat the eggwhite until soft peak).

6. Divide the macaroon mixture in 8 portions, roughly.

9. 25 minutes later, remove the pears from the oven. Remove melted butter trapped in the hole of the pears, if  any.  Then press the macaroon mixture into the holes of each pear.  I also brushed some syrup on the cut-side of the pears. Return to the oven and bake for 5 to 10 minutes (I baked for the full 10 minutes) or until golden, uncovered.

10. Serve with palm sugar syrup, ice cream or cream, if desired.

Note – the above steps are slightly different to the original recipe. If you don’t have palm sugar, the original recipe is even easier.

Here is the original list of ingredients:-

• 4 Red Anjou pears
• 40g butter, melted
• 1/2 cup (90g) brown sugar
• 1 cup (250ml) water
• 1 cup (80g) desiccated coconut
• 1/4 cup (55g) caster sugar
• 1 eggwhite

(Also you will need a baking dish instead of a cookie pan and minus the baking paper)

Methods – replace steps  3 & 4 above with the following:-

“Brush the pears with the melted butter, sprinkle with brown sugar and add the water to the dish. Cover and bake for 25 minutes”.