Pears poached in port with ice cream and almond flakes recipe by Carel Nel.
Ingredients
2 vanilla pods
15 ml ground cinnamon (or 1 stick, roughly crushed)
10 ml dried chilli flakes (optional)
3 pods star anise
15 ml cracked black pepper
10 ml ground cumin
100 g sugar
750 ml Boplaas Cape Ruby ('or Cape Vintage')
750 ml Boplaas Touriga Nacional ('or Tinta Barocca')
zest and juice of 1 orange and 1 lemon
500 ml boiling water
10 fresh Tradouw Valley pears
vanilla ice cream, Greek yoghurt or double-thick cream
1 x 100 g packet flaked almonds, lightly toasted
Recipe
Serves 8-10
Place a large pot (5 litres or bigger), with a lid, on the stove (don't switch it on yet), add the dry ingredients and then the wines, zest, orange and lemon juice and some of the boiling water. Stir well until the sugar has dissolved and the dry ingredients are in suspension.
Peel the pears and place them in the liquid. The rule of thumb is that equal amounts of port and red wine are used, while the boiling water is added to ensure the pears are covered.
Switch the stove to high heat and bring to a boil, stirring occasionally (to burn off the excess alcohol and ensure the sugar has fully dissolved). Once the liqueur is boiling, turn down the heat, place the lid slightly askew on the pot (to allow excess moisture and alcohol to escape) and simmer.
Allow 1½ to 2 hours to simmer if the pears are firm and whole; 45 minutes at a gentle boil if the pears are ripe or halved.
Once soft but still firm (test with a fork), remove from the heat and allow to cool. The pears can be left overnight to infuse, and reheated if required.
Serve the pears in a bowl with a small amount of the liqueur, a scoop of vanilla ice cream, yoghurt or cream, and a sprinkling of toasted almond flakes.
Wine Pairing
Boplaas Cape Tawny, Boplaas Chocolate Cape Vintage or Boplaas Red Muscadel