This is based on a simple pudding of grilled halva and walnuts that Michael and I ate in the seaside Turkish village of Gumuslik with our friends Tarik and Savas who own the restaurant ‘changa’ in Istanbul. This compôte is great served with whipped cream and a crisp biscuit (like Changa Nut Shortbread).
Place pears, cinnamon, ginger and all but
Crumble or grate halva and spread it evenly over the pear mixture, making it level as well. Sprinkle remaining sugar on top, then grill (either under an overhead grill or using a cook’s blowtorch) until sugar and halva begin to darken. (Watch carefully as halva will darken quite quickly. It’s best to grill under a moderate heat.) Stand for a minute before eating as the caramel will be fiercely hot.
© 2003 Peter Gordon. All rights reserved.