So, this is 3 recipes in one – each incredible on their own but made even more so by combining with one or both of the others. For me, it started with the ice cream (no churn and super easy) which I developed for a cooking class I ran this week. I loved the flavour combination of the orange and cardamom but the ice cream was a little sweet for my personal taste. I had made the savoury granola for a roasted vegetable and bitter leaf salad I was demonstrating in the same class and when I sprinkled it on top of the ice cream, it was the perfect accompaniment. I love contrast in food and the sweet-salty-spicy combination perfectly balanced the cold-creamy-sweet of the ice cream. On the same day, a gorgeous friend dropped an entire box of pears to my house and when I had a bit of time I started poaching and roasting them. I poached a whole pot with cinnamon quills, vanilla beans, lemon zest, cardamon pods and a touch of nutmeg using a little apple juice concentrate with water instead of sugar, and then I roasted a full tray going for the savoury-sweet balance with fresh thyme, rosemary, black pepper, salt and maple syrup. Both are divine, and either would work with this dish. To take this dish from dessert to breakfast, simply substitute the ice cream for yoghurt or chia pudding. If you want to make the ice cream dairy free, you can use coconut cream and coconut condensed milk. the result is slightly icier but the taste is still wonderful and a little more refreshing.
Cardamom & Orange Ice Cream with Slow Roasted Pears and Savoury Granola
600ml thickened cream
1 can sweetened condensed milk
zest of 1 orange
1/2 tspn ground cardamom
1 cup pumpkin seeds
½ cup sunflower seeds
2 tbsn hemp seeds
2 tbspn flax seeds
1 tbsn shredded coconut
2 tbspn sesame seeds
½ tspn each cinnamon and salt
¼ tspn each cumin, coriander, garam masala, cardamom and cayenne pepper
a drizzle of oilive oil
drizzle of maple syrup
Slow Roasted Pears
enough pears, cut and cored, to fill a baking tray
a few sprigs fresh thyme
a few sprigs fresh rosemary
20g butter, cut into small cubes (optional)
a light drizzle of maple syrup
a pinch of salt (I like Maldon flakes)
a good grinding of pepper
1/4 tspn ground cardamom
Whip the cream to soft peaks. Fold through the cardamom, condensed milk and orange zest.
Pour into containers and freeze for at least 6 hours. Allow to sit at room temperature for 5 minutes before serving.
Mix together all ingredients and place on a lined baking tray into an oven heated to 150C and bake for about 20 minutes. Set aside to cool.
Preheat the oven to 150C. Place the pears in a baking dish, dot with cubes of butter, drizzle over maple syrup and sprinkle over salt, pepper, cardamom, rosemary and thyme. Bake for about an hour until caramelised and sticky.
To serve, place pears on a plate with a scoop of ice cream and a sprinkle of granola.
Store extra granola in a glass jar in the fridge or freezer.