• Apple and pear pull-apart bread

    Serves: 4 – 6
    Cooking Time: 1 hour


    • Apple and pear pull-apart bread
    • 700g self-raising flour + extra, to dust
    • 1,25ml (¼ tsp) salt
    • 75g butter
    • 500ml (2 cups) milk
    • 130g brown sugar
    • 1 x 410g tin KOO Pear Halves in Syrup, drained
    • 1 x 410g tin KOO Unsweetened Pie Apple Slices, drained and chopped
    • 5ml (1 tsp) mixed spice
    • 100g cranberries
    • 120g pecan nuts, chopped and toasted + extra, to garnish
    • Caramel sauce
    • 250ml (1 cup) fresh cream
    • 75g butter
    • 110g firmly packed brown sugar
    • 125ml (½ cup) caramel condensed milk
    • 5ml (1 tsp) vanilla essence
    • 10ml (2 tsp) lemon juice



    Preheat the oven to 170°C. Grease two deep 23cm-round springform cake tins.


    For the bread, sift the flour and salt into a bowl and rub in the 75g butter. Add in enough milk to make a soft, sticky dough. Flour the surface of your workspace and knead the dough until smooth. Divide the dough in half.


    Roll the first half out over floured greaseproof paper into a 40cm x 20cm rectangle. Sprinkle the dough with half of the 130g sugar.


    Mix the KOO pears, KOO apples, mixed spice, cranberries and pecan nuts together. Spread half of the mixture over the dough to within 3cm from the long edges. Using the greaseproof paper as a guide, roll up like a Swiss roll. Repeat with the remaining dough, sugar and filling.


    Use a floured knife to cut into equal sized slices. Place the slices upright all over the base of the cake tins, leaving a little room between slices to allow for expansion during cooking. Bake in the oven until golden brown, about 25 minutes.


    For the caramel sauce, combine all of the ingredients in a small saucepan over medium heat and stir constantly until the sugar has dissolved. Do not let it boil. Remove from heat and keep warm until ready to serve.


    Pour half of the caramel sauce over the top of the bread. Set aside for 10 minutes to allow the sauce to seep in. Transfer to a cake stand and lightly pull apart the spirals. Garnish with toasted nuts and serve extra sauce in a dipping bowl.

    Recipes : Moira Allison
    Food Stylist : Anna Montali
    Photographers : Shaun Smith