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9
Count
220
Mins
Medium
Place the sugar and water in a large pot and bring to the boil
Once sugar has dissolved, reduce heat to simmer and place peeled pears in the water. Add water if needed to make sure the pears covered by syrup mixture
Estimated Time:
Gently simmer for 10-12 min until tender, remove from heat and cool to room temperature. Put left over syrup to one side to cool as well.
Place the tennis biscuits and ginger biscuits into a blender and blend until fine.
Add two table spoons of melted butter to biscuit crumb and mix well
Place the biscuit crumb mix into a greased pie dish, and use a spoon to flatten to form the crust for tart.
Estimated Time:
Mash the stewed pears, add yoghurt and 3 tablespoons of syrup mixture, and mix well
In a separate bowl mix 3/4 of jelly powder with 1/4 cup of warm water mix well and allow to cool
Whip cream and then add pear and yoghurt and jelly mixtures
Peel, half, core and slice remaining two pears and place on top of mixture
mix the remaining 1/4 jelly with 1/4 cup warm water, mix well and then add two ice blocks to help cool mixture quickly and pour over top of tart mixture
Chef admin
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Fruit smoothies are highly nutritious and make a great light lunch or a post-workout treat.
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Fragrant Pear Panna Cotta with a Spicy Red Wine Syrup
For the Red Wine Syrup: Ingredients: 600 ml (scant 11/2 c) red wine 1 cinnamon stick 3 cloves 1 star anise Preparation: Pour the wine into a saucepan. Add the sugar and the spices and stir over moderate heat until the sugar dissolves. Increase the heat and bring the wine to the boil. Turn down the heat to low and simmer to the consistency you desire. To serve: Drizzle panacotta with red wine syrup.
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70 min
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Kaisha’s Pear Galletes with Orange Custard
Ingredients: (makes 6) Pie crust dough 2 and a quarter cups cake flour 1 cup cold butter 6 tablespoons cold water 1 tablespoon lemon juice or vinegar 3/4 teaspoon fine salta For filling: 4 cups sliced pears half cup dark brown sugar 1 teaspoon cinnamon powder 6 tablespoon butter sauce for pie half cup of sour cream 2 tablespoon dark brown sugar half teaspoon vanilla essence
100 min
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Roasted Red Peppers with Apple Cider Vinaigrette
Method: Slice the peppers in 2, remove the white parts and seeds inside and place under a hot grill for 30 minutes, skin side up. When the skins go black, remove from the oven and transfer to a bowl covered with plastic wrap to let them cool down for a few moments – they will “sweat”. When cool enough to handle, peel the skins off and slice the flesh into long strips. Pour over the vinegar, olive oil, garlic and season generously with salt & pepper. Mix well. Sprinkle the almonds on top and serve with fresh basil leaves.
62 min
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Serves 6 These are really delicious, fresh, crunchy and tasty. They are easy to make even though they take a little time to put together. The trick is to soak one at a time as they are very delicate, and by the time you have filled one, the next one will be ready to roll with a little help from a friend. Everything is placed on the table with a few bowls of warm water and you roll them straight onto your plate, then dip and get transported to taste heaven. Tip: You can make these up to 2 hours in advance. Just keep them moist by covering with a damp tea towel.
35 min
Medium
