Ingredients
- Pears
- 6 pears (Te Mahanga)
- 40mls pinot noir (Judge Rock Central Otago Wines)
- 20mls water
- 150 gm sugar
- 1 star anise
- Zest of 1 orange
- 1 cinnamon stick
- Handful allspice berries
- Cinnamon Cream
- 150 mls of cream (Holy Cow)
- 50 gms icing sugar
- 1tsp cinnamon
- Sablee Biscuits
- 125gms butter
- 140gms flour (could use gluten free flour)
- 1 vanilla pod (or 1tsp vanilla essence)
- Castor sugar for dusting to finish
Pears Poached in Pinot Noir with Cinnamon Cream and Sablee Biscuits
Method
- Pears: Bring wine, water and sugar to boil in large pot
- Slice pears into quarters and add to the pot
- Reduce heat and simmer for 40 mins or so until pears are tender
- Cinnamon Cream: Whip the cream with icing sugar and cinnamon
- Sablee Biscuits Split the vanilla pod and add seeds to the flour and icing sugar
- Put all ingredients in food processor and pulse until it forms a ball
- Roll between 2 sheets baking paper to about 5 mm thick
- Chill in fridge for 30 mins
- Using a cookie cutter cut into shapes and bake for 15 mins at 180 degrees celsius
- Dust with castor sugar while hot and leave to cool on the baking tray
