A few weeks ago we went camping in Kinglake National Park to celebrate our anniversary. Camping when it is freezing cold is awesome – it's all about cuddling, making fires, drinking wine and of course, cooking on a couple of tiny stoves.
The breakfast plan was to make French toast, but an idea came to me in a dream for a wonderful breakfast entrée. This recipe is very similar to the apple pie filling I make and there is no reason why you couldn’t use this pear recipe in a gorgeous tart base (a recipe I will share very very soon)!
We ate this sitting amongst the trees in the peaceful quiet and cold and entered food heaven. It was so good my partner lobbied me to make it again this weekend at home, and of course I obliged, serving it piping hot with a scoop of vanilla ice cream, maple syrup and pistachios!!!
You'll need:
3 – 4 pears, peeled, cored and quartered
1 ½ cups of water
¼ cup brown sugar
1 tsp cinnamon
50g butter
1 tablespoon flour
Directions:
Place your butter and the pears in a medium size pot and melt the butter. Cover with water and add your sugar and cinnamon.
Bring to the boil then reduce to a gentle simmer. Allow the pears to stew for around 15 minutes, checking their softness periodically by pricking them with a knife. When they are done, you should be able to slide your knife right through without resistance.
Sift in flour gradually, mixing well to ensure you don’t get any lumps. You can use more or less flour depending on how thick you want the sauce. If you are using the mixture for pies or tarts it’s better to go thicker.
Then you are done!
I like to serve this up with some maple syrup, pistachios and ice cream!!
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