The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Poêlée of fruits, Port and saffron cream

You'll need

750 ml tawny Port 1 litre red wine 400 gm caster sugar 3 pieces each of orange and lemon rind, removed with a peeler 3 star anise 2 cinnamon quills 6 beurre bosc pears 60 gm butter, coarsely chopped 100 gm small red grapes, trimmed into bunches of 3 2 mandarins, segmented and pith removed   Saffron cream 300 ml pouring cream Pinch saffron, soaked in 2 tsp warm water


  • 01
  • Simmer Port in a large saucepan over medium-high heat until reduced by two-thirds (25-30 minutes), set aside.
  • 02
  • Meanwhile, combine wine, half the sugar, citrus rinds and spices in a large saucepan over medium-high heat, stirring, until sugar dissolves, then bring to the boil. Reduce heat to medium, add pears, cover with baking paper and weight with a plate. Simmer until tender (20-25 minutes), remove from heat and cool in syrup. Drain pears from syrup before using.
  • 03
  • For saffron cream, whisk ingredients until soft peaks form and set aside in refrigerator until required.
  • 04
  • Heat remaining sugar in a large heavy-based pan over high heat, stirring occasionally, until caramelised (1-2 minutes). Add half the butter, stir to combine, then add half the poached pears and cook, turning to coat in caramel (1-2 minutes). Add half the grapes and mandarin segments, turn to coat, then add half the Port reduction and simmer, stirring to combine. Divide among serving plates, repeat with remaining ingredients and serve immediately with saffron cream.

I originally discovered (and I believe I drooled a little on) Alain Ducasse's dessert book, given to me to make Neil Ferguson's wedding cake while I was working for Angela Hartnett at The Connaught in London. Neil moved on to New York and, after a less-than-amicable separation, he moved on to Monteverde, and then Allen & Delancey where he put this on the menu. I had the chance, after leaving Gordon in New York, to play with this dish at Allen & Delancey, and I think it's über chic. - Alistair Wise

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.