Central and North Burnett Times - - FENCEPOST | LIFE -

W O R D S : M I R A N DA PAY N E PHOTO: JEREMY SI­MONS ....................... Crack into the golden pas­try to re­veal a sweet, ten­der poached pear. BOOZY PEARS Serves 4 IN­GRE­DI­ENTS 750ml Moscato; 1⁄ cup honey; 2 strips orange 2 rind; juice of 1 orange; 1 vanilla bean, halved and seeds scraped; 4 ripe pears, peeled; 2 sheets frozen puff pas­try; 1 egg, beaten; de­mer­ara sugar to taste METHOD Com­bine Moscato, honey, vanilla bean, orange rind and juice in a saucepan. Stir over low heat un­til honey melts. Add 4 ripe peeled pears. Cover. In­crease heat to medium-low and sim­mer for 20 min­utes or un­til ten­der. Trans­fer pears to a bowl to cool com­pletely. Sim­mer syrup, un­cov­ered, for a fur­ther 20 min­utes or un­til golden and re­duced to 300ml. Re­move from heat. Pre­heat oven to 200C/180C fan-forced. Cut 2 pieces of thawed frozen puff pas­try into 2cm-wide strips. Join 2–3 strips to­gether to form 1 long piece. Wrap around each pear from the base. Brush pas­try with whisked egg and sprin­kle with de­mer­ara sugar. Bake for 25–30 min­utes or un­til golden. Driz­zle with syrup.

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