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naramata-blend

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elegant desserts

Vanilla Naramata pears in orange wine syrup with gingerbread and whip cream

 

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Naramata pears and a lovely Chardonnay from Naramata Bench winery Singletree make a poached pear dessert that is both elegant and easy to make.

The aromas of pears poaching in fresh orange juice, orange zest, vanilla beans, Chardonnay and just-picked Naramata pears smells like fall preserving at its best. Add in the ginger and cinnamon scents coming from the gingerbread in the oven and you have an irresistible combination.

This poached pear recipe uses 24 pears and makes four freezer bags worth of desserts that can be thawed, warmed and served with my gingerbread, a sponge cake, or with sweetened mascarpone cheese, candied almonds, over ice cream or simply on its own.

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Best served with warm pears and warm gingerbread. Spoon some of the poaching syrup over the gingerbread and add a dollop of whip cream.

Vanilla Naramata pears in orange wine syrup

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Use local organic pears if you are lucky to live where they grow.

Ingredients

  • 24 small to medium just-ripe pears
  • 4 cups (1 litre) Singletree Chardonnay or a dry, light wine like a Pinot Blanc
  • 2 tbsp grated orange rind
  • 2 cups freshly-squeezed orange juice
  • 2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 vanilla bean, cut into four pieces
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Vanilla beans are like gold these days Each bean was $9.

Instructions

Wash pears and peel leaving the core and stem intact. Immerse in ascorbic acid water (I used Fruitfresh) to keep the pears from turning brown.

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In a large heavy-bottomed saucepan, combine the wine, orange rind, juice and sugar. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat, add vanilla pieces and gently boil for 5 minutes. Using tongs or a slotted spoon, ease pears gently into the syrup. Cover and simmer for 8 to 10 minutes, gently rolling pears over a couple of times. Pears should not be soft but should show some resistance. Remove saucepan from heat and let cool.

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_MG_5161.jpgPack 6 pears and 1 piece of vanilla bean into a freezer bag and cover with 2 cups of syrup. Squeeze out air, seal and place on a baking sheet so pears remain in a single layer in the bag. Freeze. Remove from baking sheets once frozen hard.

Gingerbread

This traditional gingerbread fills the kitchen with its spices. It freezes well if wrapped and sealed in an airtight bag.

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Ingredients

  • 2 1/3 cups all purpose flour
  • 1/2 cup packed brown sugar
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup dark molasses
  • 1/2 cup hot water
  • 1/2 cup applesauce
  • 1 farm-fresh egg (from your own chickens if you have them!)
  • 1/2 cup softened butter

Directions

Pre-heat oven to 350F and butter a 9 x 5 inch loaf pan.

In the bowl of a mixer, sift together flour, sugar, baking soda, ginger, cinnamon and salt.

In another bowl, combine molasses, hot water and applesauce. Using mixer on low speed, pour molasses mixture into the dry ingredients all at once and beat. Add egg and butter and beat until combined. Increase speed to medium and beat for 2 minutes.

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Scrape the batter into the prepared loaf pan and bake in pre-heated for 55 minutes to one hour, or until toothpick inserted in the centre of the loaf comes out clean. Let cool for 15 minutes, remove from pan and serve with a vanilla Naramata pear in orange wine syrup and a dollop of whip cream.

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Naramata Bench Honey Lime Tartlets

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The honey for these deliciously sweet and tangy tarts is as local as I can get it. It comes from Tim Bouwmeester, owner/operator of Desert Flower Honey on the Naramata Bench (next to Hillside Winery). Buying local is always a good thing. Buying honey locally is an even better thing.

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Bit of a honey rant

Most honey comes from China, where beekeepers are notorious for keeping their bees healthy with antibiotics banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.

None of this is on the label. Rarely will a jar of honey say “Made in China.” Instead, Chinese honey sold in North America is more likely to be stamped as Indonesian, Malaysian or Taiwanese, due to a growing multimillion dollar laundering system designed to keep the endless supply of cheap and often contaminated Chinese honey moving into North America, where tariffs have been implemented to staunch the flow and protect its own struggling industry.

All the more reason to pick up some local honey next time you are at the farmer’s market.

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The recipe is in three parts: Pastry to make the crusts, the filling and whipped cream for topping the tarts.

Pastry ingredients

You will need eight 3 3/4-inch mini tart pans with removable bottoms.

  • 1 cup all-purpose flour
  • 6 Tbsp. cold unsalted butter cut into 1/2″ pieces
  • 2 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 egg yolk
  • 1 Tbsp. ice water

IMG_4861.jpgDirections

Preheat oven to 375 F. Combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles pea-sized balls. Add egg yolk and ice water and pulse just until the mixture comes together and forms a ball. Don’t overdo it or your pastry will be tough.

Divide the dough into eight small balls and roll each out into a circle with a rolling pin on a lightly floured board. Place your rolled out circles inside the tart pans and using your fingers press the dough up the sides of the eight 3  3/4-inch pans. Place the pans on a cookie sheet and bake about 12 minutes until golden brown. Cool on a wire rack.

IMG_4859.jpgFilling ingredients

  • 1 cup sugar
  • 1 Tbsp. corn starch
  • 1 cup heavy cream
  • 1 tsp. lime zest
  • 1/2 cup fresh squeezed lime juice
  • 3 Tbsp. unsalted butter cut up
  • 1 Tbsp. local honey
  • 1 cup sour cream

Directions

In a medium saucepan stir together the sugar and cornstarch. Whisk in the heavy cream, lime zest and lime juice. Cook and stir over medium heat until gently boiling. Cook and stir another few minutes until thickened. Remove from heat and stir in the butter and honey until the butter is melted. Stir in the sour cream. Spoon filling into baked tart shells. Chill at least an hour.

Whipped Cream ingredients and directions

Makes about 4 cups. (Halve the recipe by reducing the cream to one cup leaving all the other ingredients the same if you only want enough to finish off these tartlets.)

  • 2 cups heavy cream
  • 1/4 cup icing sifted icing sugar
  • 1 tsp. vanilla extract
  • dash of salt

Add all ingredients to a mixing bowl with the whip attachment and beat on medium until soft peaks form.

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Some assembly required

Either add a spoonful of whipping cream to the top of tarts or fill a pastry bag and pipe the whipped cream on for a fancier tart. Garnish with some lime zest.

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