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Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Glazed pear and sour cream buns


We've used fluted Charlotte-style tins to bake these glazed beauties, but dariole moulds would also work well.

You'll need

480 gm plain flour, plus extra for dusting 80 gm raw caster sugar 7 gm (1 sachet) dried yeast Finely grated rind of 1 lemon Scraped seeds of 1 vanilla bean 150 ml milk, lukewarm 80 gm sour cream 2 eggs, at room temperature, plus 2 extra, lightly beaten, for eggwash 100 gm softened butter 1 corella pear, unpeeled, cored, diced 40 gm glacé or dried pear, diced   Pear and lemon glaze 220 gm (1 cup) caster sugar Juice and thinly peeled rind of 1 lemon 1 corella pear, unpeeled, halved, cored and thinly sliced lengthways 300 gm icing sugar 20 ml pear liqueur (optional)

Method

  • 01
  • Mix flour, sugar, yeast, lemon rind, vanilla seeds and a pinch of salt in an electric mixer fitted with a dough hook until combined. Add milk, sour cream and eggs, mix until smooth (2-3 minutes), then gradually add butter, scraping down sides of bowl occasionally. Knead on high speed until smooth and elastic (2-3 minutes), then mix in fresh and glacé pear, transfer to a lightly greased bowl, cover with plastic wrap and stand in a warm place until doubled in size (1 hour).
  • 02
  • Preheat oven to 180C. Knock back dough on a lightly floured surface (the dough will be soft and sticky, so flour your hands well too), and divide into 10 even pieces. Roll into balls, place in buttered and floured 125ml fluted tins, transfer to a baking tray and stand until dough rises just to rims of moulds (15-20 minutes). Brush with eggwash and bake until golden and cooked through (15-20 minutes). Cool in moulds for 10 minutes, then turn out of moulds and transfer to a wire rack.
  • 03
  • While buns are cooking, make the pear and lemon glaze. Stir sugar, lemon juice and 100ml water in a small saucepan over medium-high heat until sugar dissolves, then add lemon rind and pear slices, bring to the simmer and cook until almost translucent (4-5 minutes). Remove from heat, transfer lemon rind and pear with a fork to a sheet of baking paper and reserve syrup. Sieve icing sugar into a bowl, add liqueur and 50ml syrup and stir until smooth, adjusting consistency with a little extra syrup or icing sugar until it has a thick drizzling consistency. Drizzle glaze over warm buns, top with candied lemon rind and pear slices and stand until set. Serve warm or at room temperature.

Hot tip While the pear in these glazed buns is sure to please, other dried fruit such as sour cherries or glacé peach would work equally well.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Aug 2013

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