Cedar Creek Pinot Gris Recipe

Baked pears with almonds, pomegrantes, malted whipped cream & bitter chocolate serves 4

Featuring the 2019 Estate Pinot Gris

Chef Neil Taylor, from Home Block restaurant, has curated a special recipe for the holiday season, that you can find below. The delicious winery restaurant, Home Block will be open all season long.

Website: https://www.cedarcreek.bc.ca/

Wine price: Estate Pinot Gris $18.00 plus tax. CedarCreek is still offering free shipping on all orders.


2 large pears-cut in ½ lengthways, core scooped out

For the Frangipan/pear filling

2/3 cup unsalted butter

2/3 cup ground almonds

2/3 cup granulated sugar

2 whole eggs

1 tbs AP flour (optional)

Zest of 1 orange

Pinch of salt

For the malted cream

½ cup whipping cream

¼ cup  moscavado sugar (or soft brown sugar)

2 tbs malt powder 

To garnish

1 pomegranate-seeds removed

1tbs good quality dark cocoa powder


  1. In a mixer, on high speeed, with the paddle attachment cream the butter and sugar together until pale and creamy looking
  2. Add in the ground almonds, pinch of salt and orange zest and beat until incorperated 
  3. On a medium speed add the eggs one-by-one until fully incorperated 
  4. Add the flour (if using), chill the mixture in the fridge for 30 minutes or so or until completely chilled and firmed up
  5. Pre heat your oven to 375c
  6. In a meduim bowl whisk the cream, sugar and malt powder together to soft peaks.
  7. Once the frangipan/pear filling has set up take a golf ball sized amount of it and roll it into a rough ball and then stuff it into the cavity where you scooped the core out of the pear, chill in the fridge for 15 minutes
  8. Place the pears on to a piece of baking parchment and put into the pre heated oven for 15 minutes or until the frangipan had gone golden brown and the pear looks like its got nice and roasted, take out of the oven and let sit at room temperature for 5 minutes or so
  9. To serve place each half of the pear onto a plate add a big spoon of the malted cream, a good sprinkle of the pomegrantes and a good dusting of the bitter cocoa powder.

Decanter’s Canadian “Wine of the Year”

December 3, 2020 from Painted Rock

It is our great pleasure to announce that our 2017 Red Icon has been included in Decanter’s January 2021 edition as a “Wine of the Year,” the only Canadian wine to be selected. 

Decanter asked their experts from around the world, and the Decanter team, to nominate wines that impressed them most in 2020. The trio of judges, including Andy Howard MW, Ronan Sayburn, MS and Beth Willard, blind-tasted the wines and the results have now been revealed.

When discussing which wines piqued their interest, Willard said “I was…really excited by the Canadian Merlot blend – an outstanding red with great elegance and intensity.”

It was our honour to be nominated by Decanter’s Sonja van Pragg who had this to say about our wine: “A rich wine displaying lots of fruit and intensity, but with an underlying elegance. The nose is very pretty, revealing attractive raspberry and other red fruits, while the palate is quite plummy with a touch of mint, red pepper and black pepper spice on the finish.”

Andy Howard MW – 96 Points
Ronan Sayburn MS – 94 Points
Beth Willard – 96 Points

In addition to the Decanter team, we would like to thank our Painted Rock team whose hard work made this possible: our Winemaker Gabriel Reis, Winemaking Consultant Alain Sutre, and our vineyard team, led by Barry Green.

Purchasing: Click here to purchase.