2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Bay-roasted pears with grappa and almond crema

You'll need

  • 2 sprigs
  • fresh bay leaves
  • 6
  • small, firm pears such as corella, halved, cores removed with a melon-baller
  • 6
  • small lemons
  • 150 gm
  • caster sugar
  • 100 gm
  • unsalted butter, coarsely chopped
  • 75 ml
  • extra-virgin olive oil
  • 150 ml
  • grappa
  •  
  • Almond crema
  • 150 gm
  • blanched almonds
  • 60 gm
  • caster sugar
  • 300 ml
  • pouring cream
  • 125 ml
  • milk
  • 6
  • egg yolks
  • 40 ml
  • amaretto

Method

  • 01
  • For almond crema, preheat oven to 180C. Roast almonds on a baking tray until golden (4-5 minutes), cool and process with sugar in a food processor until finely ground, then transfer to a heatproof bowl. Bring cream and 80ml milk to the boil in a saucepan, pour over almond mixture, stir to combine and infuse for 40 minutes. Meanwhile, lightly whisk yolks, add amaretto, then add cream mixture and remaining milk. Transfer to a saucepan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Strain through a fine sieve into a bowl placed over ice and cool, then refrigerate until chilled (1-2 hours). Makes about 400ml.
  • 02
  • Preheat oven to 140C. Place bay leaves in the base of a roasting tray large enough to fit pears snugly, then top with pears, cut-side up. Squeeze over a little lemon juice to stop pears from going brown. Remove peel of 3 lemons with a vegetable peeler and scatter lemon peel around pears. Scatter pears with sugar, then dot over butter, making sure some butter is in the core of each pear. Squeeze over lemon juice, drizzle with olive oil and roast for 40 minutes. Baste pears with pan juices, add grappa and bake until tender (40 minutes). Increase oven to 160C, baste pears and roast until caramelised (15-20 minutes). Serve immediately drizzled with pan juices and almond crema.

“I love the fragrant bay leaf and pear combination; the grappa was an accident. One night I cooked this for a dinner party and I originally thought a good hit of kirsch would suit, but the grappa was all I had, and I loved it. The alcohol is not noticed, but it cuts through the sweetness. The almond custard is something I used to make at Stephanie’s and I prefer it to standard custard. I think the nuts give it an added richness.”

At A Glance

  • Serves 6 people
  • 30 min preparation
  • 1 hr 50 min cooking (plus cooling, infusing)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 30 min preparation
  • 1 hr 50 min cooking (plus cooling, infusing)

Drink Suggestion

Sweet white passito dessert wine.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

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