spiced nectarine cake

spiced nectarine cake | The Secret Life of Bee

I’ve always loved a spiced cake. My gran used to make a phenomenal upside down apple cake and the cinnamon smell would fill the kitchen and waft through the whole house. It was utterly mesmerizing. She served it with softly whipped cream and it was like my kryptonite. So as an homage to granny I made this cake the other day but thanks to leftovers from another shoot I had a crazy amount of nectarines in the house and voilà!

spiced nectarine cake | The Secret Life of Bee

This cake is awesome because it really has three layers/textures. As you bake it upside down and then flip it you’ve got the nectarine layer which is super moist and buttery, the middle layer which is your perfect sponge like cake and then the base which has a sublime crunchy crust to it.

spiced nectarine cake | The Secret Life of Bee

My only warning to you is make this when you have people around to eat it with you. It’s dangerously addictive and ‘just one more sliver’ turned into cake annihilation. It goes as well with a glass of bubbles as it does with a pot of tea. The mother bear and I made sure we did plenty of taste testing and wine pairing!

Spiced Nectarine Cake 

Ingredients:

  • 60g butter, melted
  • 100g muscavado sugar
  • 1 tsp mixed spice
  • 4-5 nectarines
  • 315g all-purpose flour
  • 115g sugar
  • 100g muscavado sugar
  • 1 tsp bicarbonate of soda
  • pinch of sea salt
  • 1 tsp mixed spice
  • 60g butter, softened
  • 2 large free-range eggs
  • 250ml buttermilk
  • 1 tsp vanilla paste or extract

Method:

Preheat oven to 180˚C.

Brush the melted butter around all sides of a 20cm cake tin. Swirl the butter at the bottom of the pan into an even layer. Sprinkle with the muscavado sugar and mixed spice and set aside.

Slice the nectarines into wedges and arrange neatly over the spiced muscavado.

Combine the flour, sugar, muscavado sugar, bicarbonate of soda and salt in a bowl.

In a separate bowl whisk together the softened butter, eggs, buttermilk and vanilla. Add to the dry ingredients and mix until just combined.

Spoon the batter over the nectarines and gently flatten it out whilst trying to keep them in their arranged pattern.

Place in the oven and bake for 45-60 minutes until a tester comes out clean. Allow to cool slightly in the pan before turning out onto a cooling rack with a plate underneath for catching some syrupiness.

Serve with whipped cream or cinnamon ice cream and a drizzle of dulce de leche if you just wanna be naughty.

spiced nectarine cake | The Secret Life of Bee

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.

fluffy vanilla waffles for your valentine

vanilla waffles | The Secret Life of Bee

Spread the love this Valentine’s Day and make these fluffy vanilla waffles for someone near and dear to you. I don’t buy into Valentine’s Day and all the fluff and fuss of expensive roses and an over priced meal in a restaurant. What I love about this day is the general message of spreading love and happiness. Doing something at home like cooking a special meal for your other half or drawing a handmade card for your mom- that’s what Valentine’s Day is about for me.

vanilla waffles | The Secret Life of Bee

These vanilla waffles are indeed love at first bite. They have a super crispy crust to them and a fluffy vanilla scented centre. I love them with berries and honey while the husband opts for butter and maple syrup. They are a vehicle for delicious toppings like caramelized cinnamon bananas or plain Jane as they are with a dusting of icing sugar. I had some of the best waffles of my life at a brunch spot in Brooklyn, NY with fried chicken and maple syrup. They were sensational, but that’s a wee bit too much admin for me first thing in the morning! If you don’t have a waffle maker it’s really not a bad little investment. It also makes a mean batch of french toast!

vanilla waffles | The Secret Life of Bee

Fluffy Vanilla Waffles 

makes 3 large waffles

Ingredients:

  • 170g flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 25g sugar
  • 1 large egg, separated
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla paste
  • 340ml milk, warm
  • 75g melted butter

To serve:  fresh berries, honey, icing sugar, whipped cream or ice cream and of course an ice cold bottle of bubbly

Method:

Heat your waffle iron according to manufacturers instructions.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg yolk, milk, vanilla and butter.

Whip the egg white until fluffy. Add in the cream of tartar and whisk until soft peaks form.

Whisk together the wet and dry ingredients, and finally fold in the egg whites with a spatula until combined.

Ladle the batter into the waffle iron and cook until golden brown and crisp.

Serve with a dusting of icing sugar, fresh berries, a drizzle of honey and a cold glass of bubbly.

vanilla waffles | The Secret Life of Bee

vanilla waffles | The Secret Life of Bee

*Disclaimer: Krone Rosé Cuvée Brut supplied by the lovely folks from Twee Jonge Gezellen.

vegan chocolate ice cream with pistachio brittle

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

This vegan chocolate ice cream, or nicecream should I say is dairy-free, sugar-free and guilt-free but with ALL the flavour and the most amazing luxurious texture. Bananas are a truly handy little fruit and are the base of this ice cream. Add some top quality dark cocoa powder, vanilla and almond milk and you have yourself something seriously scrumptious.

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

This sweet treat takes seconds to whip together. Just remember to freeze your sliced bananas the day before or even early in the morning if you make this for an after dinner delight. I slice my bananas and lay them onto a baking tray lined with baking paper, cling film the lot and then pop them into the freezer.

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

The pistachio brittle adds amazing crunch, colour and it’s delicious. If you want to keep this recipe refined sugar free then just leave it out and you can serve your nicecream with some toasted almond flakes or fresh raspberries. I love the brittle and could eat it on its own as is. Just watch out for your teeth!

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

Vegan Chocolate Ice Cream with Pistachio Brittle 

serves 4

Ingredients:

  • 400g bananas, sliced, frozen overnight
  • 4 Tbsp cocoa powder
  • 2 tsp vanilla extract/essence or paste
  • 100ml almond milk

For the brittle:

  • 225g caster sugar
  • 75ml water
  • 50g pistachios, roughly chopped
  • pinch sea salt

Method:

Add the frozen bananas, cocoa powder, vanilla and almond milk to a food processor and blitz until smooth. Scrape into a small serving dish and freeze.

For the brittle: Whisk caster sugar and water together in a pan on high heat. Make sure to clean down the sides of the pan with a wet pastry brush and some water or your caramel will crystallise. Do not stir the caramel. Allow it to cook and bubble until it turns a rich golden brown colour. Pour out immediately onto a greased baking tray or a baking tray lined with a silicone mat.

Scatter with the roughly chopped pistachios and sea salt and leave to harden and cool.

Serve ice cream with shattered shards of pistachio brittle.

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

 

mixed berry tart

mixed berry tart | The Secret Life of Bee

This mixed berry tart is the perfect dessert for a summer gathering and with Christmas around the corner i’m already starting to plan our menu and test out some old favourites. Summer in South Africa brings with it my happiest time of year. Berries are in season and beach days are in full swing!

mixed berry tart | The Secret Life of Bee

So because we spend Christmas at the beach and not building a snowman we love having a seafood braai with plenty of fresh salads, a lot of white wine and something fresh and light for dessert. This berry tart satisfies the sweet tooth rather perfectly with its super creamy luxurious almond cream filling and bursts of fresh tart berries. It’s also supremely easy to make so more time to frolic in the sea and concentrate on nursing your wine bottle glass.

mixed berry tart | The Secret Life of Bee

I know blind baking is a pain but just do it. Especially with this tart. You really want a nice crispy tart shell to contrast the velvet like filling. If berries aren’t your thing or not in season you can use plenty of other fruit! Plums and apricots would be a dream! Poached pears are also a winner! Spice them up with some cinnamon and red wine and tummies will be very happy indeed.

Mixed Berry Tart

serves 6-8

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 5g salt
  • 20g icing sugar
  • 5ml cold water
  • 1 tsp vanilla paste
  • 1 egg

Filling:

  • 100g butter, softened
  • 100g caster sugar
  • 2 eggs, room temperature
  • 25g self raising flour
  • 100g ground almonds
  • zest of 1 lemon
  • 1 tbsp brandy
  • two handfuls mixed berries of your choice

Method:

Preheat oven to 180˚C.

Begin with the pastry dough. Whisk flour, sugar and salt together. Add butter and work with your fingers into a wet sandy consistency. Add the egg and vanilla and bring together into a dough. Add the tsp of cold water if necessary. Roll dough gently into a ball, flatten slightly, wrap well in cling film and place in the fridge to rest for at least 30 min.

To make the filling- Whisk the butter and sugar together until very light and fluffy. Add the eggs one at a time and whisk. Finally add the flour, ground almonds, lemon zest and brandy. Set aside.

On a lightly floured surface roll out the pastry dough. Line the base and sides of a greased 20cm tart shell. Press well into the corners and trim the edges. Fill with baking paper and blind bake the pastry case with either rice or baking beans for 10 minutes. Remove beans and baking paper and blind bake further for another 10 minutes. Remove from the oven.

Fill the tart shell with the almond cream and scatter with seasonal berries. Press them into the filling very lightly so they stick out a bit.

Bake for 30-40 minutes until golden brown and set. Allow to cool before slicing and serving.

mixed berry tart | The Secret Life of Bee

mixed berry tart | The Secret Life of Bee

mixed berry tart | The Secret Life of Bee

*If you’d like to own one of these gorgeous Protea Dreams platters provided by Sugar and Vice then just click HERE!

chocolate & cinnamon swirl loaf

chocolate & cinnamon swirl loaf | The Secret Life of Bee

If you’ve ever wondered what carbohydrate heaven looks like… it looks like this. Swirls of melted chocolate with hints of cinnamon in between layers of soft fluffy dough clouds. Bliss. This loaf came about because I wanted to make a babka. Babka requires some patience which I lack most of the time (especially while driving) so this is my solution to a sweet treat that’s rather similar, but a lot faster.

chocolate & cinnamon swirl loaf | The Secret Life of Bee

Some of my friends are probably reading this and thinking, “how’s the diet going B?” Just splendid. Thanks.

chocolate & cinnamon swirl loaf | The Secret Life of Bee

This recipe makes a large loaf. Don’t be like me and insist it can fit into a smaller one. You will regret it and make a mess. If you don’t have a large loaf tin rather make two smaller ones. The one I finally and wisely used was 23 x 13 x 8 cm. You can also make quite a few variations of this loaf by adding some nuts and other spices to the chocolate layer. I think even crumbling something like a crunchie chocolate bar into the swirl layer could be divine. So get baking and be prepared to lick the spoon. A LOT.

Chocolate & Cinnamon Swirl Loaf

makes 1 large loaf

Ingredients:

  • 375ml warm water
  • 10g instant dry yeast
  • 100g brown sugar
  • 560g flour, divided in two
  • 1 tsp sea salt
  • 60g butter, softened
  • 2 tsp vanilla paste

For the filling:

  • 150g dark chocolate, roughly chopped
  • 120g butter
  • 30g cocoa powder
  • 2-4 Tbsp cinnamon sugar

Method:

Pour warm water into a bowl and sprinkle in the yeast. Set aside for 5 minutes until foamy. Add the brown sugar and mix.

Place 280g of flour and the sea salt into the bowl of a stand mixer fitted with a paddle attachment.

Pour in the yeast mixture and mix until well combined. Add the butter in dollops and mix in well. Add the vanilla and mix.

Now add the second half of the flour a little bit at a time. Once all the flour has been well incorporated scrape down the dough into a ball and change the paddle attachment for the dough hook. Knead the dough for 5 minutes until silky and elastic.

Place dough in a large oiled bowl and leave to rise somewhere warm for 1 hour. Once the dough has doubled in size it’s good to go.

For the filling: Place the chocolate and butter into a double boiler and melt. Allow to cool and then mix in cocoa powder. Place in the fridge if you need it to firm up a little into a spreadable paste like texture.

Punch down and roll out dough onto a floured surface into a long rectangle. Try keep the short side as long as your loaf pan for ease later on.

Spread with chocolate paste and then dust with cinnamon sugar.

Roll into a log starting at the short side of the rectangle. Slice the log in half lengthways and then criss cross the two sliced logs together. Cut off the pointy ends of the log.

Place in a well greased loaf tin and allow to rise again for 30 minutes.

Preheat oven to 180˚C.

Bake loaf for about 45 minutes until golden brown. Allow to cool before slicing.

chocolate & cinnamon swirl loaf | The Secret Life of Bee

chocolate & cinnamon swirl loaf | 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

 

 

 

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

 

vovo’s oatmeal raisin cookies

oatmeal raisin cookies | The Secret Life of Bee

The husband has been talking about these oatmeal raisin cookies since our early dating days when he only liked me for my washing machine. He explained how his German granny ‘Vovo’ made these for him growing up and no matter what biscuit/crunchie/cookie I baked for him nothing could ever compare to these. At the time I was ever so slightly peeved. How good could these cookies be? Well I recently found out… and they are that good.

oatmeal raisin cookies | The Secret Life of Bee

On our recent trip to the states Vovo arrived at our airbnb one day with a bag full of groceries for me and this recipe. Now no pressure but I had to bake these cookies for the entire family. No problemo. So I get cracking in the kitchen with an oven that keeps tripping, no mixing bowls, no scale or baking utensils and only a 1/2 cup for measuring and one plastic teaspoon. We even had to make a dash to the shops to buy a baking tray. Anyhoo, all that aside and some suspect measuring later the most delicious smell on earth was emanating from the kitchen. This recipe makes about 40-50 cookies depending on their size. They lasted just under 24 hours. They were inhaled.

oatmeal raisin cookies | The Secret Life of Bee

The type of oats you use for these oatmeal raisin cookies is rather important. Try find big, beautiful, large flake rolled oats. Definitely don’t use any instant or quick oats. They will alter the texture and you definitely don’t want that. These cookies are superbly crunchy and chewy at the same time. I found some gorgeous big rolled oats at Wellness Warehouse for those in SA. As for the chocolate- dark chocolate chips are the way forward or else a slab of dark chocolate chopped into chunks that will make glorious oozy gooey pockets of love. Oh and just a warning- the raw dough is ADDICTIVE. I tucked in while rolling the cookies out and actually reduced the amount of work I had to do as I was decreasing the dough rapidly. Whoops.

oatmeal raisin cookies | The Secret Life of Bee

Vovo’s Oatmeal Raisin Cookies

makes A LOT (40-50 depending on size)

Ingredients:

  • 225g butter, softened
  • 180g brown sugar
  • 115g granulated sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 190g flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 330g rolled oats
  • 170g raisins
  • 100g dark chocolate chips/chunks

Method:

Preheat oven to 180˚C. Line two baking trays with baking paper.

Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.

In a separate bowl mix the flour, bicarbonate of soda, ground cinnamon and sea salt together. Add the dry ingredients to the creamed butter and mix well.

Finally fold in the oats, raisins and chocolate chips.

Place the mixture into the fridge for 30 minutes.

Roll out scant tablespoons of dough into little balls.

Refrigerate the balls for another 30 minutes and then bake them off in batches for 12-15 minutes or until golden brown. 

Dunk in some cold milk and enjoy! 

oatmeal raisin cookies | The Secret Life of Bee

oatmeal raisin cookies | 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