red wine poached pears.

Dietary: Vegetarian (Vegan Option), Gluten Free
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 6 pears

Poached Pear Ingredients: ⁠
6 ripe but firm small pears⁠
2 cups dry red wine such as a shiraz⁠
¼ cup maple syrup⁠
3 tablespoons brown or coconut sugar⁠
1 cinnamon stick⁠
2 star anise⁠

⁠Gingerbread Crumble Ingredients: ⁠
1 ½ cups almond meal (not almond flour) ⁠
1/2 cup @oldtimebakeryau Gluten Free Bread Crumbs ⁠
4 tablespoons golden syrup or maple syrup ⁠
1 tablespoon brown or coconut sugar ⁠
1 tablespoon ground ginger⁠
1 tablespoon cinnamon powder ⁠⁠

To Serve: ⁠
Creme fraiche ⁠
Reserved poaching liquid ⁠⁠

Method: ⁠
Preheat oven to 150 degrees bake. Line a large baking tray with parchment paper. ⁠
Place the poaching ingredients into a medium-sized saucepan and whisk well to combine. Add the peeled pears and bring to a light simmer. Place the lid over the saucepan and simmer for 30 minutes, stirring and turning the pears over every 10-15 minutes. ⁠
Whilst the pears are poaching, combine the gingerbread crumb ingredients in a large bowl and use a fork to stir until well combined. Turn out onto the baking tray and bake in the oven for 15-25 minutes or until golden and fragrant. Remove from the oven and allow it to cool, this will help to clump and firm up the crumble into large-style chunks. ⁠
Once the pears are cooked through, soft and evenly coloured, transfer to a sieve to cool for 10 minutes, reserving the poaching liquid as you will need that to serve!⁠
To serve, spread a dollop of creme fraiche onto a plate, top with the poached pear, drizzle with extra poaching liquid and crumble with the gingerbread crumb.