Let Shannon Bennet navigate dessert
With restrictions slowly being eased, eating out can soon return to our way of life. That’s no reason to stop adding some luxury to your home meals.
Desserts are often the highlight of a dinner in, particularly for the younger members of the family. To that end, Shannon Bennett shares another recipe for an unconventional but scrumptious treat for your dinner table.
"My Spiced Pear Dumplings combine the expected sweetness of a dessert with spicy highlights that accentuate the flavours and leave the diner wanting more. And, most importantly, complimenting the chef. I’m so pleased to be able to share these recipes with LSH Auto’s customers, helping to create great culinary experiences at home. I’m sure you will enjoy making and consuming great food."
Spiced Pear Dumpling recipe.
Preparation Time: 30 minutes
Cooking time: 40 minutes
Appliance and Function: Fan Plus, Induction Cooktop
• 1¼ cups self-raising flour
• ¼ cup caster sugar
• 125g unsalted butter, diced 2 tbs water
• 5 Packham pears
• 2 tsp Eight Spice Powder
• Pinch Eight Spice Powder
• 1 cup brown sugar
• 2 tbs golden syrup
• ½ cup water
• 50g unsalted butter
• Roasted hazelnuts and vanilla ice cream to serve
• 20g juniper berries
• 30g whole star anise
• 15g white peppercorns
• 15g cinnamon quills
• 15g cloves Pinch saffron threads
• 25g salt
• 10g cardamom pods
Spiced Pear Dumplings
1. Pre-heat Oven on Fan Plus at 160°C.
2. Combine flour, sugar, butter and water into a mixer or food processor. Pulse until it has formed a dough or use your hands to bring it together. Rest the dough for 20 minutes.
3. Peel 3 pears and cut into 2.5 – 3cm chunks. Season with Eight-spice powder.
4. Divide the dough into 9cm circles, 3-4mm thick. Place 1 piece of pear onto each dumpling and wrap the dough around the fruit, sealing well at the top. Ensure that the pastry is well sealed all around the pear so that it will steam inside whilst the pastry Place seam-side down in an ovenproof dish.
1. Combine all ingredients into a saucepan and bring to a simmer. Pour half the sauce over the dumplings. Bake in the Oven, shelf position 2 for approximately 30 minutes or until golden and the dumplings are cooked through.
2. Thinly slice the remaining pears lengthways. Heat 2 tbs of the remaining sauce in a frying pan on medium-high heat, Induction setting 7. Add the pear slices and cook, turning, until caramelised. Cool on a baking paper lined Multi-purpose tray.
3. Remove the dumplings from the Oven and allow to cool for 5 minutes and serve with vanilla ice-cream, spooning the sauce over the top. Scatter over some hazelnuts and caramelised pear slices.
1. Grind all the spices to a fine powder in a spice grinder.
2. Toast the ground spices in a large frying pan over a medium heat, Induction setting 6. Allow to cool.
3. Store in an airtight container and use as required.
Hints and Tips:
Dumplings can be made in advance, frozen and baked straight from the freezer.