Warm walnut cake w. caramelized chardonnay pear & vanilla ice cream

Some menus have on offer ‘red wine poached pear with mascarpone filling’, ‘trio of homemade ice cream’, ‘chocolate mud cake’. Well, I want my cake and more. Here, you have a combo of a textured nutty cake + sweet caramelized fruit + melt in your mouth goodness. A must have on every menu I reckon.

Roasted caramel pears

You can use any white wine really. I just so happened to have Chardonnay handy… and I like the alliteration it creates with ‘caramelized’.

2 pears, cut into 8 wedges
1/4 cup brown sugar
1/4 cup white wine
50 g butter, cubed
1/4 cup extra brown sugar
1/3 cup thickened cream

1. Preheat oven to 220°C.
2. Place pears flat in a medium baking dish (I just used another cake tin). Top with wine, sprinkle sugar and butter cubes.
3. Bake uncovered for about 30 minutes or until pears are soft and browned lightly (cooking will depend on the ripeness of the pears). Turn pears halfway through cooking time.
4. Remove from the oven and place on to stove. Add extra sugar and bring to the boil, stirring.
5. Bring down to medium heat, add the cream, cook for 2 min.


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