GOC 3
Serves 6
Prep Time: 20 min
Cooking Time: 2 hours
For the pears:
2 cups sugar
2 cups water
1 cup white wine
5 dried bay leaves
1 Vanilla bean split and scraped
6 brown pears, halved and cored but stems kept intact
For the ginger oil
20 g ginger peeled
1 cup olive oil
For the almond crumble
1 cup all-purpose flour
3 tablespoons sugar
1/2 cup sliced almonds
6 tablespoons olive oil
In a saucepan big enough to fit all the pears snuggly add all the ingredients except for the pears and bring to a boil. Add the pears and top with a layer of baking paper and a plate not too heavy to crush them but keep them submerged. After an hour remove the baking paper and plate and simmer on low heat for 2 hours continually basting until the pears are soft and the liquid has turned a warm caramel colour. While the pears are cooking prepare the ginger oil and almond crumble. For the ginger oil. Place the olive oil and ginger in a small saucepan and place over low heat just heating the olive oil till it is fragrant. Remove from the heat and cool with the ginger in the oil. Once cooled remove the ginger from the oil and then pour into a bottle to keep in the pantry. For the crumble preheat the oven to 180℃. Combine flour and sugar, stir well and then add the almonds. Add the olive oil and mix through. Let the mixture sit for 5 minutes and then break into pieces onto a baking tray lined with baking paper. Bake for 5-7 minutes or until the mixture is golden making sure not to burn the crumble. When done remove from the oven and keep aside until the pears are done. When ready to serve place two pear halves in each person’s bowl and top with leftover syrup. Add a dollop of mascarpone and then top with crumble and a drizzle of ginger oil.
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