Clove-poached pears and apricots with creamy custard
Pears meet spice and wine in this lovely Autumn dessert.
Photo: Domino Postiglione
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- 750ml cabernet sauvignon
- 1 cup castor sugar
- 10 whole cloves
- 4 pears, peeled, halved and cored
- 90g large dried apricots
- 80ml thickened cream
- 2 tsp icing sugar
- 100ml bought vanilla custard
Combine wine, castor sugar and cloves in a large saucepan, stir well and bring to the boil. Reduce heat to a simmer, add pears and apricots and cook for about 10-15 minutes or until pears are just tender.
Remove fruit with a slotted spoon and reduce cooking juices over high heat until syrupy, then strain and cool.
Combine cream, icing sugar and custard in a bowl and beat with an electric mixer until soft peaks form.
To serve, slice pears into wedges and divide between four serving bowls. Add apricots and drizzle with some of the syrup. Top with a dollop of creamy custard.