Pears poached in spiced red wine is a great classic recipe. I added a cheeky Scotch Bonnet chilli for a surprise kick. The pistachio ‘custard’ with rose water provides a creamy sweet aromatic contrast to the spice. Roll the pastry as thin as you dare for a super crisp result.
Ingredients
5 - 6 small pears, peeled.
.5 litre red wine (enough to cover the pears)
5 cloves
1/2 tsp coriander seeds
Orange peel (from 1 small orange)
2 star anise
2 tbsp sugar
1 Scotch bonnet chilli
Sweet shortcrust pastry
100g of pistachio nuts (plus a few extra to sprinkle)
100ml milk
100ml double cream
1 tbsp sugar
1 egg yolk
1 tbsp cornflour
1/4 tsp rose water
Method
For the pears:
Ingredients
5 - 6 small pears, peeled.
.5 litre red wine (enough to cover the pears)
5 cloves
1/2 tsp coriander seeds
Orange peel (from 1 small orange)
2 star anise
2 tbsp sugar
1 Scotch bonnet chilli
Sweet shortcrust pastry
100g of pistachio nuts (plus a few extra to sprinkle)
100ml milk
100ml double cream
1 tbsp sugar
1 egg yolk
1 tbsp cornflour
1/4 tsp rose water
Method
For the pears:
- Place the peeled pears in a saucepan and cover with red wine. Add the cloves, star anise, coriander and sugar. Heat to a simmer and cook for 20 minutes.
- Pierce the Scotch bonnet with the tip of a sharp knife and add to the pan. Simmer for a further 10 to 15 minutes or until the pears are cooked through. Remove the pears and and set aside to cool. Remove the Scotch bonnet.
- Reduce the spiced red wine over a low heat until it becomes a thick syrup. Pour into a small container and set aside to cool.
- Heat the oven to 180 C
- Line a 34 cm x 10 cm tart tin (or use a circular tin) with the shortcrust pastry and blind bake until golden brown. I made my own shortcrust but of course you can use ready-made. To roll the pastry super thin, place it between two sheets of cling film.
- Simmer the pistachios in water for 6 minutes. Drain and rub off the skins. This is a laborious process but worth it if you want the green colour.
- Place the milk, cream, egg yolk and sugar in a saucepan and whisk to combine
- Mix the cornflour with a small amount of milk, to form a slurry and add to the pan, whisking again.
- Add the pistachio nuts and heat the mixture very gently, whisking from time to time, until it thickens. Set aside to cool slightly.
- Pour the partly cooled custard into the pastry shell. Place in the fridge and allow it to set.
- Slice the pears and arrange on top of the custard. Drizzle with a little wine syrup and scatter crushed pistachios over the top.