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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Pear and almond mud cakes


You'll need

175 gm dark chocolate (70% cocoa solids), coarsely chopped 75 gm unsalted butter, coarsely chopped 50 ml brandy 75 gm caster sugar 2 eggs, separated 25 gm self-raising flour 20 gm Dutch-process cocoa 70 gm glacé pears, finely chopped 50 gm roasted almonds, coarsely chopped To serve: crème fraîche   Glazed pears 250 gm raw caster sugar 250 ml dessert wine 1 vanilla bean, split and seeds scraped 3 corella pears, halved, cores removed with a melon baller 100 ml pouring cream

Method

  • 01
  • For glazed pears, combine sugar, dessert wine, vanilla bean and seeds and 165ml water in a saucepan, stir over medium heat until sugar dissolves. Add pears, cover with a round of baking paper, weight with a plate. Bring to the simmer, cook until pears are tender (15-20 minutes), set aside in syrup.
  • 02
  • Meanwhile, preheat oven to 180C. Melt chocolate, butter and brandy in a heatproof bowl over a saucepan of simmering water. Stir until smooth, remove from heat, stir in egg yolks. Sift over flour and cocoa, fold through. Whisk eggwhites until soft peaks form, gradually add sugar, whisk until firm peaks form. Fold one-third of eggwhites into chocolate mixture, then fold in remaining eggwhites, glacé pears and almonds. Place 6 greased 5½cm-diameter, 6cm-tall metal ring moulds (see note) or 1-cup-capacity dariole moulds on a baking-paper-lined oven tray. Spoon mixture into moulds, bake until tops are just firm when pressed lightly with a fingertip (12-15 minutes). Cool for 5 minutes, turn out onto plates.
  • 03
  • Meanwhile, transfer 250ml reserved pear liquid to a frying pan, add pears, cut-side down, cook over medium-high heat until caramelised (4-5 minutes). Add 125ml poaching liquid, swirl pan to incorporate, simmer for 2-3 minutes, add cream and cook until syrupy (5-6 minutes). Serve immediately with mud cakes and crème fraîche.

Note Ring moulds are available from specialty kitchenware shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2009

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