With a Pandan–Vanilla Custard and a Coconut–Hazelnut Crumble
Elegant, aromatic, and beautifully balanced, these Champagne-poached pears are gently infused with Bandoeng’22 Pandan Liqueur. A delicate pandan–vanilla custard and a crunchy coconut–hazelnut crumble complete this indulgent dessert. Perfect for a festive dinner party or a refined weekend treat.
Serves 4
Ingredients
Poached Pears
4 pears
Juice of ½ lemon
200 g sugar
750 ml Champagne demi-sec (or demi-sec Cava or Prosecco)
250 ml Bandoeng’22 Pandan Liqueur
300 ml water
3 pandan leaves, knotted
1 tsp vanilla essence
½ tsp pandan essence
Coconut–Hazelnut Crumble
135 g all-purpose flour
90 g light brown sugar
Pinch of salt
95 g unsalted butter, cold and cubed
2 tbsp desiccated coconut
35 g hazelnuts, roasted and finely chopped
Pandan–Vanilla Custard
300 ml milk
1½ tbsp custard powder
300 ml coconut milk
3 tbsp sugar
1 tsp vanilla essence
3 pandan leaves, knotted
Method
1. Prepare the pears
Peel the pears, keeping the stems attached. Rinse with lemon juice to prevent discolouration. Cover with cling film and set aside.
2. Poach in Champagne & Bandoeng’22
In a large saucepan, combine Champagne, Bandoeng’22, water, pandan leaves, vanilla essence, and pandan essence. Bring to a boil. Lower the heat to medium, add the pears, and cover with a cartouche (a round of baking paper). Simmer gently for about 45 minutes until tender. Remove from heat and leave the pears in the liquid until serving.
3. Make the crumble
Preheat oven to 180 °C conventional / 165 °C fan-forced. Line a baking tray with baking paper. Mix flour, sugar, salt, and butter in a bowl. Rub between your fingertips until it forms coarse crumbs. Stir in coconut and hazelnuts, squeeze some larger clusters together, and spread on the tray. Bake for about 20 minutes until golden, stirring once halfway. Cool completely.
4. Prepare the pandan–vanilla custard
In a saucepan, gently heat coconut milk, sugar, vanilla essence, and pandan leaves on the lowest setting for 15 minutes to infuse. Meanwhile, whisk custard powder and milk in a bowl until smooth. Add to the coconut mixture and cook over medium heat, stirring until thickened. Remove pandan leaves and pour the custard into a jug. Cover the surface with cling film to prevent a skin from forming.
5. Assemble and serve
Spoon pandan–vanilla custard onto dessert plates. Add a generous portion of crumble to the centre and place a poached pear on top. For an extra aromatic lift, drizzle a few drops of Bandoeng’22 over the custard.
Tip: Choose a good-quality demi-sec Champagne (or Cava/Prosecco). Its elegant character pairs beautifully with the subtle sweetness of Bandoeng’22 Pandan Liqueur.
About Francis Kuijk
Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.
Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.
Discover more about Francis, click here.
