I am kick-starting the Samsara recipe challenge with a favourite dessert that I have been making since my student days. I think pears are a brilliant pairing with Samsara with its touch of white pepper on the nose, and hints of clove and cinnamon…
A Match Made in a Winter Heaven – Avondale’s Samsara and Upside Down Pear in Red Wine reduction
7 pears, peeled and halved (firm and not too juicy)
100g brown sugar
½ tsp ground cinnamon
600ml red wine
250g short crust pastry
1. Place pears in pan and sprinkle cinnamon and sugar over. Pour wine over to cover the pears and bring to the boil. When boiling, cover and simmer for one hour.
2. Pour the wine into a separate pot and cook the wine until its thick and reduced by two-thirds (Too runny and you will have a challenge when flipping at the end).
3. Place pears in a pie dish and pour the wine reduction over the pears. Pre-heat the oven to 190°C.
4. Roll the pastry to form a +- 1cm thick crust, put the pastry over the pears and make a small hole in the pastry for the steam to escape.
5. Bake for 40 minutes and let it cool down.
6. Turn over onto a serving dish and serve with whipped cream (Beware of stray reduction when you are flipping it over!).
7. Enjoy with a glass of Avondale Samsara
Short Crust Pastry (makes 750g pastry)
250g butter, cut into pieces
Pinch of salt
5-8 tablespoons of iced water
1. Sift the salt and flour into a bowl.
2. Break the butter into the flour until it forms crumbs (needs to be fine).
3. Spoon in the water until all the crumbs form a ball without getting too moist.
4. Chill for 15 minutes before using.
Join the Samsara recipe challenge, and email your recipe to email@example.com
Your brilliant idea for a delicious pairing may be featured on the blog next month!