HERE’S A PERFECT PEAR
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.