4 large pears
1 vanilla bean split
100 ml Mount Langi shiraz
250 ml star anise ice cream
200g puff pastry
-Peal & cut pear into 16ths.
-Melt butter in a large non-stick fry pan – Approx 16cm
-Melt butter & add sugar.
-Caramelize sugar until golden and add pears and vanilla bean.
-Continue to cook on a high heat to keep pears caramelizing.
-After approx. 3 minutes add shiraz and cook a further 3 minutes until most of the liquid has been reduced.
-Remove from heat and cool slightly. Put puff pastry lid on top and bake in a hot oven. 195deg C until golden.
-Remove from oven and let stand for 5 minutes. Place a plate on top and invert pan.
-Serve warm with ice-cream
Wine Types :
Linked Wines ↓