hot cross bun pudding

Hot Cross Bun Pudding | The Secret Life of Bee

Hold onto your hats, cos this one is a goodie. In fact this dish of deliciousness is so good it’ll make you wish it was Easter all year round! Easter brings with it many a public holiday and many an opportunity for lavish brunching, lunching and general munching. This hot cross bun pudding is pretty much perfect for any and every occasion.

Hot Cross Bun Pudding | The Secret Life of Bee

I do love a hot cross bun all year round. Toasted crisp and then slathered with some farm butter. Bliss. This hot cross bun pudding brings you all of those delicious spicy flavours but in the most comforting way. The vanilla and orange scented custard is rich and creamy and the tops of the buns get a wonderful crispy crust while their bottoms soak up all the custard and become gloriously pudding like.

Hot Cross Bun Pudding | The Secret Life of Bee

I do not recommend making this while alone at home. It is dangerous. The husband nearly got home to an empty baking dish and a self loathing wife. But fortunately I somehow pulled it together and managed to share this with him and a neighbour who stuck their head in through the kitchen window.

Hot Cross Bun Pudding | The Secret Life of Bee

Hot Cross Bun Pudding

serves 4-6

Ingredients:

  • 6 hot cross buns
  • 250ml cream
  • 250ml full cream milk
  • 3 large free-range eggs
  • 60g sugar
  • zest of 1 large orange
  • 2 tsp vanilla paste
  • 1 Tbsp Grand Marnier *optional
  • Pinch of sea salt
  • Softened butter for spreading
  • Maple syrup

Method:

Preheat oven to 170 ̊C. Grease an ovenproof baking dish with softened butter.

Slice hot cross buns in half and butter the insides. Place the bottom half of the buns in the baking dish.

Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together. Pour half of the mixture over the buns.

Top with the other half of the bun and finish with the remaining mixture. Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.

Remove from the oven and brush the tops of the buns with maple syrup while still warm. Serve with whipped cream or ice cream and a glass of bubbles.

Hot Cross Bun Pudding | The Secret Life of Bee

 

*Disclaimer: Delicious bubbles provided by the wonderful folks from Krone.

balsamic beets & goat’s cheese linguine

Balsamic Beet & Goats Cheese Linguine | The Secret Life of Bee

As our weather begins to cool comfort food is coming a knocking. Very few things say comfort to me more than a beautiful pasta. This linguine is just that while remaining light and fresh. Earthy flavours from the beetroot pair so well with the sweet acidity from the balsamic. Top that off with some super creamy goat’s cheese and it’s no wonder this combo is such a classic.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

I used a mix of gorgeous red, golden and candy striped beets I picked up from the market but you can use whatever you get your hands on. As for the goat’s cheese you want the super creamy kind. I used Chavroux. It’s my achilles heel of the cheese world and if left alone at home with a tub of it i’ll just gobble it up with a spoon.

Market Day Produce | The Secret Life of Bee

Balsamic Beets & Goat’s Cheese Linguine

serves 4-6

Ingredients:

  • 500g wholewheat linguine
  • 8 medium beetroot- mixed
  • handful fresh thyme sprigs
  • 45ml olive oil
  • 45ml balsamic vinegar
  • 4 large shallots, sliced
  • 4 cloves garlic, crushed
  • 150g creamy goats cheese, best quality
  • sea salt flakes
  • freshly ground black pepper

To serve: Fresh baby leaves

Method: 

Preheat oven to 180˚C.

Wash and scrub the beets well. Cut them into quarters. Place on a baking tray lined with aluminium foil. Add the olive oil, balsamic vinegar, thyme and season well with salt and pepper. Toss to coat the beets. Cover with another layer of aluminium foil and roast for 45-60 minutes until the beets are tender and a knife can easily slip through their flesh. Remove from the oven and set aside.

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain and reserve 1 cup of cooking liquid.

In a large saucepan fry the shallots and garlic in olive oil until soft and fragrant. Season. Toss in the beets and all their cooking juices. Finally add the pasta and use the pasta water to loosen if necessary. Coat the pasta well with the sauce.

Finish with large dollops of goat’s cheese and some fresh baby leaves tossed in balsamic.

Serve with a cold glass of Krone Chardonnay Pinot Noir.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

 

*Disclaimer: This utterly delicious vino was provided by the awesome folks from Krone

Bubbly Sorbet

Bubbly Sorbet | The Secret Life of Bee

Nothing says celebration like an ice cold glass of bubbles. Now you can have your bubbles and eat it too! Champagne or MCC sorbet is one of my favourite summertime indulgences. It tastes delicious, sounds glam and it feels extra special because well, bubbles. Obvs.

Bubbly Sorbet | The Secret Life of Bee

This bubbles in particular is something special. Krone recently released the R.D. after after having spent 15 years on the lees before disgorgement. I popped a bottle of this to try it out with my toes in the sand and a magical sunset in front of me and… WOW. Just wow. I can quite honestly say it is one of the most spectacular bottles of bubbles I have ever tasted. It’s up there with the Krug and Doms of the world. In general I think we produce some of the most outstanding wine and MCC in the world and I wouldn’t want to live anywhere else on earth! My proximity to wine farms is crucial for my mental and physical well being! It’s a glass of wine a day keeps the doctor away right?

Bubbly Sorbet | The Secret Life of Bee

Bubbly Sorbet

Ingredients:

  • 200ml water
  • 150g sugar
  • 2 tbsp liquid glucose
  • 300ml Méthode Cap Classique
  • 1 lemon, juice & zest

Method:

Bring the water, sugar and glucose to the boil. Cook until syrupy and remove from the heat.

Add the MCC, lemon juice and lemon zest. Allow to cool.

Once cool strain out the zest with a sieve and pour into an ice cream machine. Churn according to the manufacturer’s instructions.

If you don’t have an ice cream machine pour the mixture into a ziplock bag. Freeze. Remove frozen sorbet, break into pieces and blitz until smooth using a blender or food processor.

Serve with some ice cold bubbles on the side!

 Bubbly Sorbet | The Secret Life of Bee

*Disclaimer: This utterly fabulous bubbles was sponsored by the awesome folks from Krone.

Beetroot & Bubbly Salmon Gravlax

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Gravlax or Gravadlax is the most gloriously simple cured salmon using a little salt, sugar and fresh herbs. I love the addition of the beetroot because of the earthy flavour and most of all the exquisite colour. This is such a luxurious meal and such a treat to prepare for special occasions.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

The salmon must be extremely fresh and of really high quality. Ask your fish monger for a side of the freshest sushi-grade salmon. That’s really the only expense here. The rest of the ingredients are super affordable and most importantly you’ll have some bubbles to sip on during the preparation! Remember to plan ahead if this is for a special occasion as the salmon takes 48 hours to cure.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbles Salmon Gravadlax

Ingredients:

  • 700-800g sushi-grade side of salmon, skin on
  • 3 large beetroot, grated
  • 150g coarse Kosher rock salt
  • 1 large orange, zested
  • 2 large lemons, zested
  • 4 juniper berries
  • 1 large handful dill
  • 75g Muscavado sugar
  • 75ml Méthode Cap Classique

Method:

Remove all pin bones from the salmon and place skin side down on a large baking tray lined with an oversized piece of baking paper.

Crush juniper berries in a mortar and pestle. Mix the crushed juniper berries and all the other ingredients together in a large bowl. Encrust the side of salmon with the cure.

Fold the baking paper tightly around the salmon. Cling wrap the salmon and tray very well so no air can get in. Place in the fridge for 48 hours to cure.

Remove from the fridge. Carefully drain off any liquid and gently remove the cure from the salmon. 

Slice thinly at an angle, avoiding the skin.

Serve with toasted bread, crème fraîche, fresh dill and a squeeze of lemon.

Preserve your salmon in the fridge tightly wrapped in cling film for 3-5 days.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

*Disclaimer: Méthode Cap Classique provided by the fabulous folks from Krone Twee Jonge Gezellen

prawn tagliatelle with chilli & lemon

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

This prawn tagliatelle with chilli and lemon is one of my favourite pastas. It’s right up there with the perfect carbonara. It’s simple and elegant and allows the ingredients to shine. A great pasta dish is about balance. It’s not all about the sauce. The noodle is as much the hero as the delicious bits of garlic and chilli clinging to it.

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

Making your own fresh pasta for this dish is totally worth it. It may seem like a wee bit of admin but you’ll be so pleased you did it and I find kneading to be rather therapeutic. I have a little pasta machine to make rolling out the dough a tad easier. If you don’t, a lot of kneading, a rolling pin or even a good old fashioned wine bottle will do the trick. If elbow grease isn’t your thing of course you can just buy the pasta, fresh or dry.

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

The simplicity of this pasta requires the use of the best ingredients you can get your hands on. The olive oil is really important and a good one makes all the difference. I used the Prince Albert Extra Virgin Olive Oil from the Karoo. I love it, it’s delish and it also comes in the prettiest tin ever. Oh and also- very importantly… This dish begs for an exceptional glass of white wine to go with it. So make sure there’s some top notch stuff in the fridge ready to go!

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

Prawn tagliatelle with lemon & chilli 

serves 4

Ingredients:

  • 4 large free-range eggs
  • 400g ’00’ flour
  • pinch of salt

*if you opt for bought pasta you’ll need about 100g pp

  • 400-500g fresh prawns, deveined & butterflied (from sustainable sources)
  • extra virgin olive oil
  • 4 cloves garlic, finely diced/crushed
  • 2-3 mixed chillis, finely diced (seeds removed)
  • 1 lemon, juice and zest
  • 2-3 handfuls fresh rocket
  • 75g caper berries
  • freshly ground black pepper
  • sea salt
  • Parmigiano-Reggiano for serving

Method:

To make the pasta: Mix the flour and salt together and make a little mound with a well in the centre on a clean kitchen counter. Whisk the eggs and pour into the centre of the flour. Bring together a little bit at a time using your fingers or a fork. Once everything is combined knead the dough until it comes together into a ball. Keep kneading for a few minutes. When you’re tired, your arms ache and you think it’s done- keep going. When the pasta is completely smooth and elastic your job is done and you can wrap it in cling film and let the dough rest in the fridge for 30 min.

*Pour yourself a glass of wine. You deserve it.

Roll out the pasta, dusting generously with flour as you go. If not using a machine, roll small pieces of dough at a time as it will be easier to roll the smaller amounts thinly. Once at desired thickness, cut straight away.

Bring a large pot of salted water to the boil.

Cook the fresh pasta in the boiling water for 3-4 minutes until al dente. Drain.

Place a large sauté pan onto medium-high heat and add a generous glug of olive oil. Add the chilli and garlic and cook for a minute. Add the prawns and season well with salt and pepper. The prawns only need a minute to cook. When they are almost done add the lemon juice and drained pasta to the pan. Toss well.

Drizzle with some fresh olive oil, toss in the rocket and finish with the lemon zest and caper berries. Adjust seasoning. Serve with freshly grated Parmigiano-Reggiano and some delightful chilled wine!

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

freekeh beet burgers with avonaise

Freekeh Beet Burgers with Avonaise | The Secret Life of Bee

I was recently invited to take part in Faithful to Nature‘s Organic Recipe Challenge. It had to be something vegetarian, seasonal, family-meal friendly and made with organic produce and pantry items from Faithful to Nature‘s online organic shop. Perfect timing then for me to have fallen in love with a new, yet ancient grain. Freekeh. It’s absolutely delicious and so I decided that my recipe would involve it somehow. It’s basically green wheat that gets roasted, rubbed and cracked, creating a smoky, savoury and nutty flavour. It has a very high protein and vitamin B content so I mixed it up with some quinoa, chickpeas and roasted beets and seriously you’ll never need a beef burger again.

Freekeh Beet Burgers with Avonaise | The Secret Life of Bee

Food and family go hand in hand for me as meal time has always involved everyone in and around the kitchen, chit chatting at the dining room table or perched on the kitchen counter. Burgers were a firm favourite growing up as everyone had a job, did their part and then built their own burger just the way they liked it. They were always deliciously messy and ruined granny’s snow white table cloth every time. This freekeh beet burger is perfect for a family lunch or dinner and is really easy to put together!

OZCF Market | The Secret Life of Bee

It’s difficult not to fall in love with everything at the Oranjezicht City Farm Market where I bought my produce for these burgers. Their gorgeous organic veg is the stuff food porn dreams are made of. I might have gone a little bit wild and ended up with zero space in my fridge for anything other than glorious seasonal veggies. Beetroot is one of my all time favourite veggies and apart from its tremendous colour it’s full of antioxidants, fibre, folic acid and helps lower blood pressure. Could these burgers get any healthier?

Freekeh Beet Burger with Avonaise | The Secret Life of Bee

If bread is not your friend then just enjoy your burger in a lettuce wrap. That’s exactly how the husband and I devoured these! So they’re vegetarian, vegan, low GI, healthy and darn pretty! I used a food processor to make life a tad easier but if you don’t have one no problemo. Just use a fork to mash the roasted beetroot and chickpeas. Same goes for the avonaise. I used a stick blender to combine all the ingredients but you could easily mash them up and have a chunkier guacamole style sauce. So pop on an apron (because beetroot) and get cooking!

Freekeh beet burgers with avonaise

makes 6-8 patties depending on size

Ingredients:

Method:

Preheat oven to 200˚C.

Place the freekeh, quinoa and water in a pot. Bring to the boil and add a pinch of salt. Simmer with the lid on for 15-20 minutes until the grains are tender. Remove from the pot, drain and place in a bowl to cool completely.

Roasted beets | The Secret Life of Bee

Wash, trim and peel the beetroot. Slice into wedges and place in a roasting dish. Season well with salt, pepper and olive oil. Roast in the oven for about 30 minutes until tender.

Roasted beets | The Secret Life of BeeRoasted beets | The Secret Life of Bee

Place beetroot into a food processor and pulse until chunky. Alternatively mash with a fork. If using a food processor add the chickpeas and pulse. Next add the cooled freekeh and quinoa. Pulse gently to mix. Alternatively mash chickpeas and mix grains by hand.

Freekeh Beet Burger with Avonaise | The Secret Life of BeeFreekeh Beet Burger with Avonaise | The Secret Life of Bee

To the grain and beet mix add the garlic, ginger, fresh coriander, fresh parsley, chilli, ground coriander, ground cumin, dried origanum, lemon zest, onion, salt and pepper. Mix well.

Freekeh Beet Burger with Avonaise | The Secret Life of BeeFreekeh Beet Burger with Avonaise | The Secret Life of Bee

Shape the mixture into patties by hand. Place onto a lined and oiled baking tray. Reduce the oven temperature to 180˚C and bake the patties for 20 minutes until they have a crisp outer layer.

For the avonaise:

Ingredients:

Method:

Place all the ingredients into a jug. Season well and then blend using a stick blender or mash with a fork for a chunkier texture.

Avonaise | The Secret Life of BeeAvonaise | The Secret Life of Bee

To serve:

Assemble your burger with a wholewheat bun, fresh organic mixed greens, the freekeh and beet patty, plenty of avonaise and eat with your hands!

These are also super delish served in a lettuce cup. Spread the avonaise onto the lettuce first and then top with greens and the patty.

I also served mine with some delicious dukkah roasted carrots and sweet potatoes. I just seasoned them well with olive oil, salt, pepper, organic dukkah and popped them in a 200˚C oven for 30 minutes until golden and cooked through. All that plus a bottle of homemade Kombucha and tummies were very happy indeed!

Freekeh Beet Burgers with Avonaise | The Secret Life of BeeFreekeh Beet Burgers with Avonaise | The Secret Life of BeeFreekeh Beet Burgers with Avonaise | The Secret Life of Bee

*Disclaimer: Pantry items sponsored by the lovely folks from Faithful to Nature. Go check out their amazing online organic shop!

Faithful to Nature Online Organic Shop | The Secret Life of Bee

 

 

 

raspberry financiers

Raspberry Financiers | The Secret Life of Bee

Financiers make me nostalgic for Paris. I miss walking into my local boulangerie first thing in the morning and being hit by the sweetest smell in the world. Freshly baked bread and pastries that would make a diabetic weep. The French take such pride in their pâtisserie. From the identically sliced figs on a massive tart to the expertly glazed raspberry on a macaron. It’s perfection.

Raspberry Financiers | The Secret Life of Bee

Financiers are it for me. They’re my Achilles’ heel of the pastry world. Specifically raspberry financiers. The slightly tart and super fresh raspberry is the perfect accompaniment to the buttery,  and indulgently rich ground almond based treat. I know it’s a forbidden word but deal with it… They’re incredibly moist. So don’t over bake them. It would be a crime of pastry passion.

Raspberry Financiers | The Secret Life of Bee

Lastly when you get to the recipe and you think i’ve made a typo with the amount of butter… I haven’t. Just deal with it. Butter is life. While at Le Cordon Bleu in Paris I learned it was possible to use several kilograms of butter in one meal. God bless the French. For financiers I like to make my own almond flour. I find freshly grinding the almonds make the little cakes more moist. OMG I said it again. Breathe. If you don’t have a Nutribullet or a little coffee grinder don’t bother- bought will do just fine. Now make these babies and share them with people you really love.

Raspberry Financiers

makes 18

Ingredients:

  • 300g butter plus extra for greasing
  • 200g ground almonds
  • 350g icing sugar, sifted
  • 100g flour
  • 9 egg whites
  • 2 tsp vanilla paste
  • pinch sea salt
  • 250g fresh raspberries

Method:

Preheat oven to 180˚C. Grease 3 x 6 mini cupcake trays or similar moulds.

Brown butter in a saucepan and set aside to cool.

Place ground almonds in a large mixing bowl. Sift in the icing sugar and flour. Mix together.

Whisk the egg whites lightly just to combine them, not whip them.

Add them to the dry ingredients a little bit at a time and mix thoroughly.

Finally add the vanilla, pinch of salt and the cooled butter. Mix well.

Refrigerate the mixture for at least an hour before ladling it into the moulds.

Press three raspberries into each mould and bake for about 20 minutes until golden brown. Turn out onto a cooling rack and try resist eating them all at once.

Raspberry Financiers | The Secret Life of Bee

Raspberry Financiers | The Secret Life of Bee

Raspberry Financiers | The Secret Life of Bee

 

 

 

oysters 3 ways

oysters 3 ways | The Secret Life of Bee

When I was tiny a family friend paid me R20 (which was A LOT back then) to eat an oyster because I thought they were the nastiest things i’d ever seen. Today the husband has to stop me ordering more before we have to declare bankruptcy.

oysters 3 ways | The Secret Life of Bee

My favourite places to eat oysters in Cape Town are Chefs Warehouse and The Duchess of Wisbeach. So this weekend after many an oyster and many a bottle of wine I called up my favourite fish shop to place an order for some fresh oysters that we could enjoy at home.

oysters 3 ways | The Secret Life of Bee

I am a big fan of just a squeeze of lemon and a tiny dash of Tabasco. But for the sake of some fun i’ve done them three ways. Mignonette which is a classic, a punchy Asian style sauce and Bloody Mary oysters. I got the idea of the Bloody Mary oyster from Sweet Paul Magazine and had to try it. I did mine a bit differently but it’s definitely a winning idea.

oysters 3 ways | The Secret Life of Bee

Oysters 3 ways

each recipe makes enough for a dozen oysters

Mignonette: 

  • 1 large shallot, finely diced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp sushi vinegar
  • freshly ground black pepper

Combine all ingredients and allow to to sit for at least an hour before drizzling over freshly shucked oysters.

oysters 3 ways | The Secret Life of Bee

Asian:

  • 1 Tbsp pickled ginger, finely sliced
  • 2 tsp soy sauce
  • 2 Tbsp sushi vinegar
  • squeeze of fresh lime juice
  • dash of Sriracha
  • finely sliced spring onions

Combine all the ingredients and spoon onto freshly shucked oysters.

oysters 3 ways | The Secret Life of Bee

Bloody Mary:

  • 60ml tomato juice
  • dash of Worcestershire sauce
  • about 10 good dashes of Tabasco
  • squeeze of fresh lemon juice
  • freshly ground black pepper
  • 1/2 celery stick, finely diced

Combine everything except the celery. Dress oysters with the sauce and then finish with a sprinkle of the diced celery.

oysters 3 ways | The Secret Life of Bee

If shucking your own oysters is a tad daunting head over to Serious Eats for the very best oyster shucking step-by-step guide i’ve ever come across. (picture a big thumbs up emoji)

Bon appétit!

oysters 3 ways | The Secret Life of Bee

oysters 3 ways | The Secret Life of Bee

kumquat & gooseberry ice cream

kumquat & gooseberry ice cream | The Secret Life of Bee

I recently received the most gorgeous bouquet of kumquats from my neighbour with very sexy ankles. I ate one immediately and it burst with flavour! The kumquat is ever so perfectly sweet and tangy. You can eat these delicious little citrus treats peel and all. The peel tends to be even sweeter than the flesh. Their bright colour and zingy flavour made me think of warm weather, the beach and summery things like ice cream. 

kumquat & gooseberry ice cream | The Secret Life of Bee

The kumquat’s tart and tangy flavour profile also got me thinking about the tub of gooseberries in my fridge. They turned out to be a match made in heaven. Both flavours sang together as they bubbled away into a zesty compote. Making a compote and then stirring it into the vanilla base gives this ice cream a wonderful texture and pockets of sweet and sour.

kumquat & gooseberry ice cream | The Secret Life of Bee

As mentioned in the recipe if you don’t have an ice cream machine do not fret! Pour the vanilla mixture into a ziplock bag and freeze. Remove and break into chunks and whizz in a food processor, blender or with a stick blender if that’s all you have! Most of the time you can get around any fancy equipment required in a recipe with a little bit of a MacGyver attitude.

Kumquat and gooseberry ice cream

Ingredients:

  • 300ml milk
  • 300ml cream
  • 2 vanilla pods
  • 70g caster sugar
  • 4 free-range egg yolks

For the compote:

  • 200g kumquats, deseeded, sliced into quarters
  • 200g gooseberries, sliced in half
  • 50g caster sugar
  • 100ml water
  • splash of brandy

Method:

Place kumquats, gooseberries, caster sugar, water and brandy in a saucepan. Slightly mash the fruit into the sugar and leave for 30 minutes.

Place saucepan on medium heat and simmer gently, stirring occasionally until the fruit is soft and jam like. Around 15 minutes. Scrape into a bowl and place in the fridge to cool completely.

*prep an ice bath

Pour the milk and cream into a medium saucepan. Slice the vanilla pods and scrape in the seeds. Pop in the pods as well and bring to a simmer.

While the milk and cream are heating whisk the sugar and egg yolks together until pale and fluffy.

Just before the milk mixture starts to boil pour about a cupful into the eggs and whisk as you pour to temper the eggs. Pour the rest of the hot mixture in and whisk well.

Return the mixture to the heat and using a spatula cook the mixture gently until it thickens and coats the back of a spoon. (85˚C for those with a thermometer.)

Sieve the mixture into the bowl and place in an ice bath. Stir until completely cool to stop the cooking process. Pop in the fridge if necessary.

Transfer the ice cream base into an ice cream machine and churn according to manufacturer’s instructions.

*If you do not have an ice cream machine pop the mixture into a ziplock bag and freeze. Once frozen break into chunks and pop in the food processor or blender and blend until smooth and creamy.

Scoop ice cream into a bowl once completing either method. Fold cooled compote into the ice cream base to form compote ripples and freeze.

Scoop and serve with fresh gooseberries and kumquats.

kumquat & gooseberry ice cream | The Secret Life of Bee

kumquat & gooseberry ice cream | The Secret Life of Bee

kumquat & gooseberry ice cream | The Secret Life of Bee

 

red wine poached pear clafoutis

red wine poached pear clafoutis | The Secret Life of Bee

This scrumptious red wine poached pear clafoutis was such a happy accident. I was watching old episodes of The Roux Legacy and Albert and Michel are just so darn captivating. They were making a traditional cherry clafoutis. The clafoutis looked incredibly delicious plus their French accents already had me in a tizz and I needed to make that thing now!

red wine poached pear clafoutis | The Secret Life of Bee

Problem number one- cherries aren’t in season here at the moment and number two I didn’t fancy leaving the house for ingredients. I wanted a fruit that would give me a tender mouthfeel that would work well with the custard like filling but also  a fruit that would keep it’s shape. Hello little pears peeking out of my fruit basket. Their fate was sealed when I spotted the open bottle of red wine from the night before and voilà I got the poaching liquid on the go.

red wine poached pear clafoutis | The Secret Life of Bee

I cannot take any credit for the clafoutis base recipe. It’s the original recipe from the Roux brothers and I put my own spin on it by adding some orange zest and Grand Marnier. I also poached my pears with a fair whack of cinnamon. It’s so fragrant and delicious and the final product has a hints of milk tart flavours!

Red wine poached pear clafoutis

serves 8

Ingredients:

  • 4 ripe pears, peeled, halved & cored
  • 500ml red wine
  • 3 cinnamon sticks or half a handful of the bark
  • 65g caster sugar
  • 4 eggs
  • 160 g plain flour
  • 160 g butter, melted and cooled
  • 300 ml milk
  • 120 g caster sugar
  • 2 tsp vanilla paste or powder
  • 2 Tbsp Grand Marnier or Brandy
  • zest of 1 orange
  • granulated sugar for dusting
  • butter for greasing

Method:

Preheat the oven to 180°C and grease a 22cm tart dish with butter.

Combine the red wine, cinnamon and sugar with a splash of water in a medium sized saucepan. Bring to the boil. Add the pear halves and reduce to a simmer. Simmer for about 15 minutes, turning the pears every couple of minutes, until the pears are soft and evenly coloured. Remove and cool.

Whisk the eggs in a mixing bowl and then sift in the flour and whisk until smooth. Whisk in the cooled melted butter, followed by the milk and sugar. Finally add the vanilla, Grand Marnier and orange zest.

Place the pears evenly over the base of the tart dish. Pour over the clafoutis mix without spilling on the tops of the pears.

Place in the oven and bake for about 25 – 30 minutes until lightly golden and set.

Sprinkle with granulated sugar while hot, leave to set slightly and serve warm.

red wine poached pear clafoutis | The Secret Life of Bee

red wine poached pear clafoutis | The Secret Life of Bee