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.
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
1 pomegranate-seeds removed
1tbs good quality dark cocoa powder
- In a mixer, on high speeed, with the paddle attachment cream the butter and sugar together until pale and creamy looking
- Add in the ground almonds, pinch of salt and orange zest and beat until incorperated
- On a medium speed add the eggs one-by-one until fully incorperated
- Add the flour (if using), chill the mixture in the fridge for 30 minutes or so or until completely chilled and firmed up
- Pre heat your oven to 375c
- In a meduim bowl whisk the cream, sugar and malt powder together to soft peaks.
- 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
- 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
- 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.