- 125 gm almond meal
- 125 gm icing sugar
- 25 gm corn flour
- 1 tbsp Chinese five-spice
- 110 gm butter, coarsely chopped
- 3 tsp honey – Honey Tasmania
- 110 gm egg whites (about 4), lightly beaten – Mount Roland Free Range
- 55 gm (¼ cup) caster sugar
- 350 gm white sugar
- 1cinnamon quill
- 2 pears, peeled, cored, halved – Lees Orchard
Vanilla Ice Cream – Della Valle Gelato
- For poached pears, combine sugar, cinnamon and 350ml water in a large saucepan. Bring to the boil, add pears and cook over low heat until pears are tender (10-12 minutes). Set aside to cool in syrup.
- Meanwhile, preheat oven to 180C. Combine dry ingredients, except caster sugar, in a bowl. Set aside. Heat a frying pan over high heat, add butter and cook until foamy and nut brown in colour (5-6 minutes). When butter is almost ready, add honey and eggwhites to dry mixture, followed by the butter, mixing between each addition. Spoon batter into eight, 10cm-diameter buttered and floured ring moulds placed on a baking paper-lined heavy-based oven tray. Bake until golden and centre springs back when lightly pressed (8-10 minutes). Remove from oven, brush with pear poaching liquor and keep warm.
- Heat a frying pan over medium-high heat, add caster sugar, cook until just starting to caramelise, add pears and cook, stirring, until caramelised (7-8 minutes). Add 1-2 tbsp poaching liquid to pan, swirl to form a syrup. Place financièrs and pears on plates, drizzle with syrup and serve with vanilla ice-cream.
Recipe sourced from Gourmet Traveller