2019-06-01_Food_Heaven

Re c i pe by Re ube n Ri ffe l, head c he f at Re ube n’s

Restaurant, Franschhoek, South Africa

(www.beautifulcountrybeautifulfruit.com)

Recipe by http://www.beautifulcountrybeautifulfruit.com

40 baking heaven JUNE WWW.FOODHEAVENMAG.COM

South African pear

& chocolate

EURZQLHPẊQV

MAKES 10

3 ripe South African pears, peeled

and quartered

750ml (1½pt) water

3 tsp vanilla bean paste

300g (10½oz) caster sugar

3 tbsp cocoa powder

200g (7oz) dark chocolate, broken

into pieces

180g (6½oz) butter, cut into pieces

150g (1¾oz) plain flour

40g (1¾oz) self-raising flour

2 free-range eggs, lightly whisked

1 Put the pears into a medium saucepan

with the water, vanilla and half the sugar.

Heat gently until the sugar dissolves.

Bring to the boil, then reduce the heat

and cook, turning the pears occasionally,

for about 10 minutes, or until tender. Use

a slotted spoon to transfer the pears to a

plate to drain.

2 Preheat the oven to 190°C/Gas Mark

5. Put 10 paper muffin cases onto a
   baking sheet or into a muffin tin.
   3 Whisk 2 tbsp cocoa powder into the
   pear cooking syrup. Simmer for
   15 minutes, or until the syrup has
   reduced and is slightly thickened.
   Set aside.
   4 Meanwhile, melt the chocolate and
   but ter in a heatproof bowl placed over a
   saucepan of simmering water (make
   sure the bowl doesn’t touch the water).
   Use a metal spoon to stir until the
   mixture is smooth. Remove from heat.
   5 Add the combined flours, eggs,
   1 tbsp cocoa powder and remaining
   sugar to the chocolate and butter
   mixture and stir until well combined.
   6 Share the mixture between the
   muffin cases. Gently press a pear
   quarter into the middle of each one –
   you’ll have 2 pieces lef t to eat! Bake for
   20-25 minutes. Set aside for 15 minutes
   to cool, then serve, drizzled with the
   chocolate syrup.

South African

pear & gingerbread

PẊQV

MAKES 12

110g (4oz) butter

110g (4oz) light muscovado sugar

110g (4oz) black treacle

175g (6oz) plain flour

a pinch of salt

2 tsp ground ginger

1 large free-range egg, beaten

150ml (5fl oz) milk

1 level tsp bicarbonate of soda

2 South African pears, peeled,

cored and chopped

For the topping

1 South African pear

20g (¾oz) butter

1 tbsp caster sugar

fine shreds of lemon zest, plus the

juice of the lemon

200g (7oz) mascarpone cheese

1 Preheat the oven to 190°C/Gas Mark

5. Put 12 paper muffin cases into a
   muffin tin.
   2 Put the butter, sugar and black treacle
   into a saucepan and heat gently until
   melted. Don’t allow the mixture to get
   too hot. Cool slightly. Sift the flour, salt

and ginger into a mixing bowl. Add the

melted mixture and beaten egg, stirring

them in thoroughly.

3 Heat the milk until lukewarm, then

add the bicarbonate of soda. Quickly stir

into the ginger mixture, pour into a jug

and share between the muffin cases.

Spoon an equal amount of chopped

pear into each muf fin case. Bake for

22-25 minutes until risen and firm. Cool

on a wire rack.

4 While the muffins are cooling, core

and slice the remaining pear neatly.

Heat the butter in a frying pan until

sizzling, then add the pear slices, sugar,

lemon zest and lemon juice. Cook

gently for 2-3 minutes until lightly

caramelised. Cool.

5 Top the muffins with the mascarpone,

then finish off with the cooled pear

slices and lemon zest.

TIP Always use cook ’s measuring

spoons for accuracy – and level

them off!