Helen Goh’s Baked Nashi are sublime! So much wholesome goodness with all the fruit, juice, dried fruit and nuts, but still sweet and indulgent at the same time. It has become an instant favourite.
I’ve amended the recipe only slightly to make four portions and used coconut sugar because I love the taste. The apple juice I’ve used here was from Tasmania, cloudy and rather sweet, it added a beautiful richness. Because it makes the sauce, it is a good idea to buy good quality. I’ve omitted the ground anise in the filling because I didn’t have any on hand and liked the subtle taste that was left by only the whole star anise in the sauce.
It was absolutely divine with a scoop of vanilla ice cream on the side. Helen suggests you can also eat it for breakfast with a dollop of yoghurt and a sprinkle of granola. Who am I to argue with that!
