November 10, 2011 § 3 Comments
Not your average poached pear – well, average in that everyone does them, but not so average in that this one is particularly good. Coming from a friends mother, you can tell this recipe is from a gourmet trend passed not quite long enough ago to be trendy in a retro way. But over done and ‘so last decade’ is half the charm. Its sweet and intense, simple but very good. These pears come poached in a thick and syrupy red wine sauce with a gentle taste of star anise. This is also a recipe I served at friendly beaches lodge.
Recipe for Red Wine Poached Pears with Star Anise
6 firm pears
40 g butter
2 cups red wine
1 cup brown sugar or honey
4-6 star anise
Peel the pears and cut their bottom flat so they will stand upright when served. Heat the butter in a medium sized saucepan (you want a saucepan that the pears will sit in snug), and lightly brown the pears in the butter. Add the red wine, sugar and star anise and bring to the boil. Simmer with the lid on for abut 45 minutes or until the pears are soft and cooked through. During this time you should turn the pears and spoon over the sauce to keep them moist on all sides. Finally, remove the lid and simmer until the sauce reduces and turns syrupy. Serve with cream.
And there you have it, not so average red wine poached pears with star anise.
April 3, 2011 § 13 Comments
Over our back fence there is an overgrown lane-way. The grass is knee-high littered with old televisions and garden clippings sneakily dropped out of neighbours lives. This place seems long forgotten. Certainly no one seems to go there. And I wouldn’t either, if it were not for the huge fig tree that hangs beyond one lucky neighbours back-yard, the branches reaching deep into the lane. Once a week I have been jumping our fence, braving the long grass with the hidden electrical appliances and checking on the figs, waiting for them to turn soft and blushing purple. I’m glad I have been watching so closely, because all of a sudden they have hurriedly begun to ripen and split, the purple blush revealing delicious pink softly wrapped in white. My recent visits have had me returning with a wide sticky smile and pockets juicy and bulging. I have needed careful restraint in order for them to make it all the way to the kitchen with me. Luckily the idea of fig ice-cream has kept me determined to save a special few.
Semi-freddo is a lovely way to get the idea of ice-cream without all the bother, fluster and equipment needed to produce it. Inspired by Jamie Oliver’s recipe in this book I have changed the quantities a bit, and adapted it to my own flavourings.
It’s probably obvious, I am making fig and pear semi-freddo because I want to impress someone. What could be especially delightful for my sweetheart just back from 5 months in Africa. This recipe is both seductive and gentle with the comfort of pears and flirtation of figs.
What you will need
400 g fresh figs
1 ripe pear
2 Tbsp fresh lemon or lime juice
100 g brown sugar
1 vanilla pod
1 tsp pure vanilla extract
5 free range organic eggs separated
600 ml thick organic cream
1 Tbsp raw organic honey
Remove the stalk from the fig and cut into quarters. Remove the core from the pear and roughly chop. Place the fig, pear, lemon juice, cinnamon and sugar in a saucepan and stew until soft and caramelised. Allow to cool before pureeing.
Whisk together the egg yolks and vanilla.
In a second bowl whisk the cream until soft peaks form.
In a third bowl whisk the egg whites and salt until very firm peaks form.
Gently fold all ingredients together. Transfer to an old ice cream container or tupperware and drizzle with honey before placing in the freezer for about 4 hours or until partially frozen. Otherwise, freeze for longer and place in the fridge for 20 minutes before serving. Semi-freddo is Italian and literally translates to semi-frozen.
Serve in a bowl with fresh figs or a drizzle of honey.
Other very tasty combinations:
Banana and cardamom
Apricot and almond
Chocolate and chili