It appears that you are not using the latest version of Internet Explorer. Please update to the latest of Internet Explorer to view this page properly. Please click here to update.
Articles Lifestyle Honey pears with Rosemary Orange Custard and Ginger Crumble
  • Happy members that stay
  • Big Benefits
  • Not for Profit
  • Covered Australia-wide

Honey Pears with Rosemary Orange Custard and Ginger Crumble

Callum and Themis from Sprout Cooking School have put together for us this delicious desert bursting with flavour. Infusing hard herbs and the zest of fruits into liquids is a great way to add flavour to a dish with no extra sugar, salt or fat and very little effort! The longer you leave the infusion the stronger the flavour will be.

Prep time 15 minutes
Cook time 20 minutes
Serves 4


Zest and juice of 1 orange
375ml low-fat milk
2 rosemary sprigs
2 teaspoons vanilla bean paste (or vanilla extract)
2 egg yolks
1 tablespoon honey, plus 2 teaspoons extra
2 teaspoons cornflour (cornstarch)
2 tablespoons plain (all-purpose) flour
1 teaspoon ground ginger
2 teaspoons butter
1 tablespoon caster (superfine) sugar
1/4 teaspoon ground cinnamon
30g pecans, crumbled into small pieces by hand
4 pears
1 tablespoon olive oil


Put the orange zest in a saucepan with the milk, rosemary and vanilla bean paste. Reserve the juice. Bring to a simmer over medium heat, then remove from the heat and leave to infuse for 2–3 minutes.

Whisk the egg yolks, 1 tablespoon of the honey and the cornflour together in a bowl. Remove the rosemary and orange zest from the milk. Pour the hot milk mixture into the bowl with the egg yolks and whisk to combine. Pour the mixture back into the saucepan. Gently cook the custard over medium heat, whisking until thickened. Set aside.

Rub the flour, ginger, butter, sugar, cinnamon and pecans together in a small bowl. Tip the mixture into a dry frying pan and cook over medium–high heat for a few minutes, stirring, until golden and fragrant. Remove the crumble from the pan and set aside. Wipe out the pan.

Cut the pears into quarters, cut out the core from each quarter, then cut in half to yield eight pieces from each pear. Using the same pan used to toast the ginger crumble, heat the olive oil over medium heat. Add the pear pieces and cook for 2–3 minutes until golden. Add the reserved orange juice and the remaining honey. Toss to coat the pears. Cook for a further minute or until the pears soften slightly. Place the honey pears in a serving bowl, top with the ginger crumble and serve with the rosemary and orange custard.

Nutrition Tip: Portion control is important when eating dessert. Make the pears the hero of the dish.

Looking for generous health insurance?