Ingredients:
50g polenta
200g ground almonds
30g plain flour
5g baking powder
125g olive oil
100g melted butter
3 whole eggs
200g caster sugar
500ml red wine
75ml ruby port
4 Williams’s pears
200g caster sugar1 vanilla pod
1 star anise
½ stick cinnamon
Zest of 1 orange
3 cloves
- Poached Pear cooked in mulled wine, almond and olive oil cake, pear sorbet, rice paper
- Cook time: 60min
- Difficulty: medium
- Serves: 4
Instructions:
Almond Cake
In a large mixing bowl add all of the dry ingredients. Add the oil, butter and eggs then mix to a think batter. Pour into a line/grease baking tray and cook for 160ᵒC for 50 minutes. Cool to room temperature before serving.
Poached pear
In a large saucepan put the wine, port, 200g sugar, vanilla, star anise, cinnamon, zest and cloves. Bring to the boil to burn the alcohol. Allow to stand off the heat for a couple of hours for the flavour to develop. Peel the pears, cut into quarters and remove the core. Place into the mulled wine and add gentle simmer until the pears are tender. Allow the pears to sit in the liquid for at least 24 hours so they absorb the cooking liquid.
