Tag Archives: star anise

pear crumble – a true treat

pear crumble – a true treat

If you want to watch me make this – click here.

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The other day a delivery of the most beautiful Abate Fetel pears from Tru-Cape arrived at my desk and it inspired me to make this delicious and easy pear crumble. That day I handed these delicious pears to some of my colleagues … well they all shouted for more and said they were just so utterly natural, fresh and delicious. Pears are such heavenly treats and so fabulous to bake with – so I baked some and also did a little research on the humble Abate Fetel pear* …

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Pronunciation
Abate Fete: ah-BAH-tay fuh-TEL

History
These pears were fist cultivated by Italian monks a few hundred years ago.

Shape + Look
Unlike normal pear-shaped pears, this variety of pear is slim and long and often many people have described it as almost banana-shaped. This fruit has an attractive yellowish brown russet over its green exterior.

When to eat
This variety of pear is eaten when it is just barely soft; you don’t have to wait for the fleeting, elusive moment between green woodiness and pulpy mush.

Taste
A rich sweet taste with a very unusual note: could it be aromatic honey?

Source: thekitchn.com + specialtyfruitclubs.com

* Abate Fete pears are now available in Checkers Stores nationwide.

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pear crumble - a true treat
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the filling
  • 400g Pears (cored and sliced thinly) - +- 3 Pears
  • 50g Brown sugar
  • 20g Butter cut in blocks
  • 1 tablespoon water
  • 1 Star anise
  • 1 Cinnamon stick
  • Pinch of salt
  • For the crumble
  • 40g Oats
  • 40g Flour
  • 25g Castor sugar
  • 40g Butter – cut into small blocks
  • ¼ t Cinnamon powder
  • Pinch of salt
  • To serve
  • Vanilla ice cream
Instructions
  1. Preheat the oven to 190°C.
  2. Filling – Place all the ingredients into a pan, cook over medium heat for 5 minutes and then transfer cooked ingredients into a small ovenproof dish.
  3. Crumble - Place all the dry ingredients in a bowl and mix well. Cut the butter into small cubes and add this to the dry ingredient mixture. Mix with your fingertips until it resembles an even crumbed texture.
  4. Cover the pears with the crumble mixture. Bake for approximately 40 minutes until the crumble turns golden and serve hot with some creamy vanilla ice cream.

 

 

red wine poached beetroot salad

red wine poached beetroot salad

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lesson#2 {alain passard} enhance the flavour of your vegetables with subtle flavourings

I am still talking veggies and the most wonderful experience I had at Alain Passard’s restaurant in Paris – L’Arperge. As I mentioned in a previous cabbage post – what I took away from the day was to make your vegetables the stars of a meal – look at them, smell them, see their beauty, see their perfection and cook them in such a way as to bring out their natural flavours.

I took my little black book with and my camera to make sure I had a permanent memory of the food. But the flavours – how am I going to remember them? How was I ever going to relate them? I decided that the only way was to take what I have tasted and implement these complex flavours in my kitchen – it will definitely not be the same but at least it will be documented.

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One of the dished served to us at Passard’s little restaurant was beetroot – OMG, the flavours! When you tasted the beetroot it was the same flavours you would find in glühwein – you know, the red wine, the cinnamon etc. It was so complimenting of the beetroot that I decided to poach my red veged beauties in a bit of red wine, black pepper corns, cinnamon, star anise and some orange peel.

Well, it turned out fantastic and so absolutely delicious. The spices compliment the earthiness of the beetroot transforming this root into something so special. After you had a bite the tastes kind of linger in your mouth for a while and you don’t know if you are in winter or in summer. I served the baby beats cold and added some cream cheese buttons, some micro leaves and a drop of balsamic glaze on each beetroot.

Please try this the next time – it really is special and something rather completely different.

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red wine poached beetroot salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For poaching beetroot
  • 650g Baby Beetroots
  • 1L Red wine
  • 250ml Water
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Big cinnamon stick
  • Peel of one orange
  • 2T Sugar
  • Pinch of salt
  • Other salad ingredients
  • Micro greens
  • 80g Cream Cheese
  • Balsamic glaze
Instructions
  1. Cook the beetroot in the wine spice mix for +- 40 minutes till soft.
  2. Drain and let it cool. Peel and leave in wine for a while – just to soak up some flavours.
  3. Cut in half, add some cream cheese drops and micro greens.
  4. Add one drop of balsamic glaze on each beetroot.