To be paired with Creation Chardonnay

Baked Pear Lady with Cinnamon and Sultanas, Pistachio and Honey Crumble served with Vanilla and Nutmeg Custard and Crème Fraîche

10 portions

Ingredients

Filled baked pear

  • 10 whole pears
  • 50 g butter
  • 5 Pink Lady apples
  • 1 cup sultanas
  • 10 g cinnamon
  • 150 g butter
  • 10 g lemon zest
  • 300 ml Chardonnay

Pistachio and honey crumble

  • 150 g gluten-free flour
  • 100 g roughly chopped pistachios
  • 75 g butter
  • 20 g honey

Vanilla and nutmeg custard

  • 700 ml cream
  • 200 ml milk
  • 13 egg yolks
  • 2 squeezes vanilla paste
  • 50 g honey
  • 2.5 g nutmeg

Garnish

  • Fresh lavender or borage flowers
  • Crème fraîche

Methods

Filled baked pear

  1. Place all the ingredients, except for the whole pears and 50 g of butter, in a pot and cook till liquid is completely reduced.
  2. Cut the tail off the pear and keep to act as a lid.
  3. Core the whole pears from the bottom.
  4. Take out most of the core and flesh from the bottom.
  5. Divide the 50 g butter between the 10 pears, placing it into each pear first.
  6. Fill the pear with the Pink Lady apple filling and close with the bottom lid.
  7. Place the filled pears on a baking tray and bake for 15 min at 180° C.

Pistachio and honey crumble

  1. Mix all the ingredients thoroughly and place in a baking tray.
  2. Bake in a preheated oven at 180° C for 10 min or until golden brown.
  3. Take out, cool down and store in an airtight container for plating.

Vanilla and nutmeg custard

  1. Heat all the ingredients, except for the yolks, in a pot till almost boiling.
  2. Place your yolks in a mixing bowl.
  3. Using a whisk, slowly add the milk mix to the yolks, whisking constantly.
  4. When all the liquid is mixed into the yolks, return the mix to the pot and heat gradually.
  5. Stir continuously, using a wooden spoon.
  6. When the custard has thickened it will coat the back of the spoon.
  7. When this happens take the mix and pour it into another container that will stop the cooking process.
  8. Cover the custard immediately with cling film to prevent the forming of a skin.

Garnish

  1. Place the baked pear on top of some pistachio and honey crumble.
  2. Pour some warm custard over one half of the pear and add a few teaspoons of crème fraîche to the plate.
  3. Garnish with fresh lavender or borage flowers.
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