Name: Pear and rhubarb with spiced scrunched filo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 3 beurre bosc pears, peeled, cored, chopped coarsely; 1 bunch (350g) rhubarb, trimmed, cut into 2cm lengths; 2 tablespoon caster sugar; 1/4 cup (60ml) orange juice; 1 teaspoon cinnamon; 1 teaspoon vanilla bean paste; 2 tablespoon brown sugar; 40 gram butter, melted; 4 sheets filo pastry; icing sugar, for dusting

Ingredients

3 beurre bosc pears, peeled, cored, chopped coarsely

1 bunch (350g) rhubarb, trimmed, cut into 2cm lengths

2 tablespoon caster sugar

1/4 cup (60ml) orange juice

1 teaspoon cinnamon

1 teaspoon vanilla bean paste

2 tablespoon brown sugar

40 gram butter, melted

4 sheets filo pastry

icing sugar, for dusting

Method

1.In a medium saucepan, combine pears, rhubarb, sugar and juice. Stir to combine; cook over a medium heat 15-20 minutes, or until fruit is soft. Transfer fruit to a 24cm round pie dish; cool.

2.Preheat oven to 200°C (180°C fan-forced).

3.Meanwhile, place cinnamon, vanilla bean paste and brown sugar into a small bowl and stir to combine. Stir in melted butter.

4.Place 1 sheet of filo onto a clean surface. Brush with half the flavoured butter, then cover with another sheet of fillo. Loosely scrunch the filo and place over half the fruit. Repeat with the remaining filo and flavoured butter.

5.Bake 15 minutes. Dust with icing sugar and serve with double cream, if desired.

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