Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

6 firm pears 750ml red wine ¼ cup or­ange juice ¾ cup caster sugar peel of one small le­mon 2 cin­na­mon sticks 6 cloves 1 star anise

for the crème anglaise

400ml milk 1 vanilla pod,

split length­ways 4 egg yolks 40g caster sugar ex­tra cream,

for con­sis­tency

Serves 6

Peel the pears, leav­ing the stalks in­tact. Place the red wine in a large saucepan with the or­ange juice and sugar, and sim­mer, stir­ring un­til the sugar has dis­solved. Add the le­mon peel, cin­na­mon sticks, cloves and star anise. Add the pears and stir gen­tly to coat with the liq­uid, then ar­range them with the stalks fac­ing up­wards, cover with a lid and sim­mer over a low heat for 20 to 25 min­utes un­til the pears are ten­der. Al­low them to cool in the syrup, then re­move with a slot­ted spoon.

Strain the syrup and re­turn it, un­cov­ered, to the heat. Bring it to the boil and al­low it to bub­ble un­til it has re­duced to about three-quar­ters of a cup and has thick­ened into a syrup.

Place the milk in a saucepan. Scrape the seeds from the vanilla pod and add them to the milk. Bring the mix­ture to the boil and im­me­di­ately re­move it from the heat. Com­bine the egg yolks and sugar in a heat-proof bowl and whisk in a lit­tle of the hot milk mix­ture to tem­per the eggs. Add the re­main­ing milk and place the bowl over a saucepan of sim­mer­ing wa­ter. Cook over a gen­tle heat, stir­ring con­tin­u­ously with a wooden spoon, un­til the mix­ture is thick enough to coat the back of the spoon. Add a lit­tle cream for a more liq­uid con­sis­tency. Re­move from the heat and chill.

Flood each serv­ing dish with the red wine syrup. Place a pear in the cen­tre of each dish and driz­zle the crème anglaise on top. Serve with ex­tra crème anglaise on the side. Chick­pea and tomato curry

with grilled salmon

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