Image by Jerry Colley
There are a few steps to this little festive dish but it's worth the effort to have all the different textures and tastes. I rarely cook with alcohol and when I do I prefer wine to brandy. The result is lighter tasting and fresher for our climate. This is my take on a traditional Christmas pudding with flour and brandy.
Pour the wine and 1 tablespoon of the maple syrup into a pan big enough to fit 6 pears, snugly
Add the star anise and vanilla pod.
Place the pears in the pan and bring the wine slowly to the boil.
Reduce the heat to simmer, cover the pan and cook the pears for 15 - 20 minutes depending on how ripe the pears are.
Remove the pears carefully from the pan, cover and set aside
Add the dried fruit, and nuts to the wine and simmer for 25 minutes.
While the fruit is cooking, place the coconut flakes in a frying pan with 1 tablespoon maple syrup and over a medium heat, stir until the pan is dry and the maple syrup is coated onto the coconut.
Open the can and carefully spoon the thick cream from the top of the can into a bowl. Add the remaining maple syrup and whisk until smooth.
Slice the pear into quarters and serve with the fruit mince, coconut cream and toasted coconut.
Makes 8 servings
|Prep Time:||10 mins|
|Cooking Time:||40 mins|
|Ready in:||50 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||6 g|
|Total Carbohydrate||37 g|
|Total Protein||3 g|
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