Yields6 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
For the pears
2cupssugar
2cupswater
1cupwhite wine
5dried bay leaves
1vanilla bean split and scraped
6brown pears, halved and cored but stems kept intact
For the ginger oil
20gginger peeled
1cupGreenleaf Extra Virgin Olive Oil
For the almond crumble
1cupall-purpose flour
3tbspsugar
½cupsliced almonds
6tbspsliced almonds
6tbspGreenleaf Extra Virgin Olive Oil
250gmascarpone to serve
1
In a saucepan big enough to fit all the pears snuggly, add all the ingredients except for the pears. Bring to a boil.
2
Add the pears and top with a layer of baking paper and a plate not too heavy to crush them but keep them submerged.
3
After an hour, remove the baking paper and plate and simmer on low heat for 2 hours basting continually until the pears are soft and the liquid has turned a warm caramel colour.
4
While the pears are cooking, prepare the ginger oil and almond crumble.
For the ginger oil
5
Place the olive oil and ginger in a small saucepan.
6
Place over low heat just heating the olive oil till it is fragrant.
7
Remove from the heat and cool with the ginger in the oil.
8
Once cooled, remove the ginger from the oil and pour into a bottle to keep in the pantry.`
For the crumble
9
Preheat the oven to 180℃.
10
Combine flour and sugar, stir well.
11
Add the almonds.
12
Add the olive oil and mix through.
13
Let the mixture sit for 5 minutes.
14
Break into pieces onto a baking tray lined with baking paper.
15
Bake for 5-7 minutes or until the mixture is golden making sure not to burn the crumble.
16
When done, remove from the oven and keep aside until the pears are done.
17
When ready to serve, place two pear halves in each person's bowl and top with leftover syrup.
18
Add a dollop of mascarpone.
19
Top with crumble and a drizzle of ginger oil.
Ingredients
For the pears
2cupssugar
2cupswater
1cupwhite wine
5dried bay leaves
1vanilla bean split and scraped
6brown pears, halved and cored but stems kept intact
For the ginger oil
20gginger peeled
1cupGreenleaf Extra Virgin Olive Oil
For the almond crumble
1cupall-purpose flour
3tbspsugar
½cupsliced almonds
6tbspsliced almonds
6tbspGreenleaf Extra Virgin Olive Oil
250gmascarpone to serve
Directions
1
In a saucepan big enough to fit all the pears snuggly, add all the ingredients except for the pears. Bring to a boil.
2
Add the pears and top with a layer of baking paper and a plate not too heavy to crush them but keep them submerged.
3
After an hour, remove the baking paper and plate and simmer on low heat for 2 hours basting continually until the pears are soft and the liquid has turned a warm caramel colour.
4
While the pears are cooking, prepare the ginger oil and almond crumble.
For the ginger oil
5
Place the olive oil and ginger in a small saucepan.
6
Place over low heat just heating the olive oil till it is fragrant.
7
Remove from the heat and cool with the ginger in the oil.
8
Once cooled, remove the ginger from the oil and pour into a bottle to keep in the pantry.`
For the crumble
9
Preheat the oven to 180℃.
10
Combine flour and sugar, stir well.
11
Add the almonds.
12
Add the olive oil and mix through.
13
Let the mixture sit for 5 minutes.
14
Break into pieces onto a baking tray lined with baking paper.
15
Bake for 5-7 minutes or until the mixture is golden making sure not to burn the crumble.
16
When done, remove from the oven and keep aside until the pears are done.
17
When ready to serve, place two pear halves in each person's bowl and top with leftover syrup.
18
Add a dollop of mascarpone.
19
Top with crumble and a drizzle of ginger oil.
Notes
Slow Cooked Pears with Ginger Oil, Mascarpone and Toasted Almond Crumble
