Ingredients
Serves 42 Bosc pears, peeled and diced
1 tpbs rosewater
½ vanilla pod
1 cup water
100g CSR smart sugar
1 cinnamon quill
1 star anise
½ cup roasted and coarsely crushed almonds
1 tpbs chopped fresh mint
1 cup ghee, melted
8 - 10 sheets of filo pastry
CSR icing sugar and cinnamon powder for dusting
Lemon curd
140g CSR sugar
140g butter
4 lemons, juiced
5 whole eggs
Method
Place water, sugar, star anise, cinnamon and vanilla in a pot and bring to the boil
Reduce heat, add pears, almonds and poach for 5 to 10 mins or until soft
Remove from heat, discard spices and add mint and rosewater
Chill
Brush filo pastry sheets with ghee and place mix inside the roll to form bastilla
Set in fridge
Bake at pre heated 200°C oven until golden brown
Dust with cinnamon and sugar
Serve with ice cream and lemon curd
Lemon curd
Mix sugar, butter and lemon juice in a pot
Bring to the boil
Mix eggs with stick blender
Pour eggs into sugar mix, whisking continuously
Place in fridge for 30 mins to set then serve