Placemaplesyrupinasmallsaucepan
overhighheatandcookfor 2minutesor
until reduced and thickened. Pour over
tart. Cool, then cut into slices to serve.SPICED APPLES WITH
CHAMOMILE PANNA COTTA
MAKES 8
Begin this recipe 1 day ahead. You will
need a sugar thermometer.41 / 2 titanium-strength gelatine leaves
6 cups (1.5L) full-cream Jersey milk
(substitute good-quality milk)(^1) / 2 cup(110g)castersugar
25gdried chamomile flowers
(from health food stores)
(^3) / 4 cup (180ml) apple juice
270ghoney
(^1) / 2 cup (80g) sultanas
Finelygrated zest and juice of 1 lemon
(^1) / 4 tsp ground cinnamon
1 tbs brown sugar
3Fujiapples,cutinto4mmslices
40g roasted macadamias, coarsely
chopped
Tomakepannacotta,soakgelatineleaves
in coldwaterfor5minutestosoften.
Squeeze out excess water and place in a
large heavy-based saucepan. Add milk,
caster sugar and chamomile flowers, and
cook, stirring, over medium-low heat until
sugar dissolves and mixture reaches 90°C
on a sugar thermometer. Remove from
heatandstrainmilkmixturethrougha
finesieveintoabowl.Cooltoroom
temperature, then divide among 8 cups
ormoulds(or1largemouldifyouprefer).
Cover and chill overnight or until set.
Placeapplejuiceandhoneyina
saucepan over medium heat and bring
to boil. Reduce heat to low and cook
for10-12minutesoruntilsyrupy.Add
sultanas, remove from heat and cool.
Preheatovento160°C.Combinelemon
zestandjuice,cinnamonandbrownsugar
in a bowl. Place apple in a baking dish
withmacadamiasandpourovercinnamon
mixtureandsultanamixture.Bake,basting
occasionally, for 40 minutes or until
tender. Set aside to cool.
MAPLE PEAR TART
SERVES 8
Begin this recipe at least 4 hours ahead.
2eggs
(^1) / 2 cup(110g)castersugar
30geach brown sugar and plain flour
Finely grated zest and juice of
(^1) / 2 lemon
1 vanilla bean, split, seeds scraped
125g sour cream
25g unsalted butter, melted, cooled
1 pear,cutinto2mmslices
(weusedamandoline)
1tbspureicingsugar
(^1) / 4 cup (60ml) maple syrup
BROWNSUGAR PASTRY
1 cup (150g) plain wholemeal flour
100gcold unsalted butter, chopped
55g brown sugar
2 egg yolks
Forbrownsugarpastry,placeflour,butter,
sugarandapinchofsaltflakesinafood
processorandwhiztofinecrumbs.Add
yolksandpulseuntilmixturebeginsto
clump.Turnoutontoaworksurfaceand
shapeintoadisc.Encloseinplastic wrap
andchillfor1hourtorest.
Preheatovento200°C.Rollpastryout
onalightlyflouredworksurfaceto3mm
thick,thenusetolinebaseandsideof
a 23cm loose-based tart pan, allowing
pastrytooverhang.Chillfor30minutes,
thentrimexcesspastry.Linewithbaking
paperandfillwithpastryweights.Bakefor
15minutesoruntillightgoldenbrownon
the edge. Remove weights and baking
paper,andbakeforafurther10-12
minutesoruntilpastryisgoldenanddry.
Coolcompletely.Reduceovento160°C.
Whiskeggs, sugars, flour, lemon zest
and juice and vanilla seeds in a bowl until
smooth. Whisk in sour cream,^1 / 3 cup
(80ml) water and butter (the batter will be
veryliquidatthisstage).Pourbatterinto
pastry case. Arrange pear slices, slightly
overlapping, on top. Dust with icing sugar
andbakefor40-45minutesoruntilset
withaslightwobbleincentre.Coolto
room temperature, then chill until cold.
Servepannacottapotstoppedwith
spiced apple and macadamia mixture.
CHESTNUT & CHOCOLATE CAKES
MAKES 8
Youwillneed8x10cmspringform cake
pans for this recipe.
50g raisins
1 tbs brandy
1 cup (220g) caster sugar
150g unsalted butter, softened,
plus extra 20g melted to drizzle
3 eggs
11 / 3 cups (200g) plain flour
(^3) / 4 cup(100g)chestnutflour
(from health food or speciality
food shops)
11 / 2 tsp baking powder
150mlmilk
250g dark (70%) chocolate, melted,
cooled
30g toasted pine nuts
(^1) / 2 cup (125ml) honey
Juiceof^1 / 2 orange
Preheat oven to 160°C. Grease eight 10cm
springform cake pans and line bases and
sideswithbakingpaper.Combineraisins,
brandy and 2 tbs hot water in a bowl and
set aside.
Beatsugar and butter in an stand mixer
onhighfor3-4minutesoruntillightand
fluffy.Addeggs,1atatime,beatingwell
andscrapingdownsidesofbowlafter
eachaddition.Siftinfloursandbaking
powder,stirtocombine,thenstirinmilk
andchocolate.Divideamongcakepans.
Drainraisins,patdrywithpapertowel
andcombineinabowlwithpinenuts.
Scatter over cakes, drizzle with extra
20gmeltedbutterandbakefor
30 minutes or until golden and centres
spring back when lightly pressed. Cool
cakesinpansfor5minutes, then turn out
onto a wire rack.
Meanwhile, combine honey and orange
juiceinasmallsaucepan.Bringtoa
simmerovermediumheatandcookfor
3-4 minutes or until flavours infuse. Cool to
room temperature. To serve, spoon honey
mixture over cakes.
GUEST CHEF.
60 delicious.com.au