Ottolenghi poached pears

All the elements for this can be made well ahead: the pears up to three days beforehand and the custard and crunchy bits two. Everything will then sit patiently, ready to be assembled in a minute.

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Step 1

Put the pears, sugar, star anise and the lemon peel and juice in a medium saucepan, and add a litre and a half of water. Cut out a circular piece of greaseproof paper to fit the diameter of the pan, then tear a small hole in the middle about (2½cm/an inch or so): this will help the pears poach evenly. Bring the contents of the pan to a hard simmer, then cover with the paper, turn down the heat to low and cook for 25-30 minutes, until the tip of a sharp knife slides easily through the middle of the fruit.

Step 2

Take off the heat and set aside for two to three hours, until the pears and the poaching liquid are both cool. Lift out the pears and set aside. Return the poaching liquid to a medium heat, cook for another 30-35 minutes, until reduced and syrupy, then take off the heat and leave to cool for 20 minutes; the syrup will thicken more as it cools.

Step 3

Meanwhile, make the custard. Put the toasted coconut, vanilla, milk and cream in a medium saucepan on a medium-high heat and stir every now and then as it comes to a boil. Immediately take off the heat and leave to infuse for an hour. Strain the mix through a fine-mesh sieve (discard the solids), and return to the same pan on a medium-low heat. Bring slowly to a steady simmer, then take off the heat.

Step 4

Whisk the egg yolks, sugar and salt in a medium bowl, then quickly whisk in half the hot milk mixture. Pour the lot back into the milk pan, mix well, then put on a medium heat and cook gently, stirring often, for 10 to 12 minutes, until thickened. Cover the pan with reusable kitchen wrap and leave to cool.

Step 5

Heat the oven to 180C (160C fan)/350F/gas 4. Put all the ingredients for the crunchy bits in a bowl, mix well, then spread out on an oven tray lined with baking paper. Bake for 10 minutes, until golden, then remove and leave to cool.

Step 6

To assemble the dish, divide the custard between six high-sided plates or bowls. Cut the pears in half and, using a teaspoon, remove the cores and inner stems. Arrange two pear halves on each plate, spoon over the syrup and serve with the crunchy bits scattered on top.