- 6 pears, peeled and cored
- 1 star anise
- 10g juniper berries
- 1 tea bag of rose hip tea
- 1kg castor sugar
- 1 litre water
- 200g medjool dates, pitted
- ½ cup De Bortoli Show Liqueur Muscat
- puff pastry
- 1 egg
CHAI ICE CREAM
- 100ml chai concentrate
- 500ml vanilla ice cream
CHICORY CHOCOLATE SAUCE
- 200g chocolate (around 53% cocoa)
- 300ml cream
- 100ml chicory-coffee syrup
Preheat oven to 180°C. Place pears, star anise, juniper berries, tea bag, castor sugar and water in a pot and simmer at 90°C for 60 minutes. Combine dates and Muscat in a small bowl and set aside to soak for 30 minutes. Once pears are cooked, remove from the syrup and stuff the hollow core of each pear with the date mixture and pat dry.
Cut 6 pastry rounds just bigger than each pear. Cut another 6 pastry rounds double the size of first.
Place a stuffed pear on each of the small pastry rounds and cover each with a larger one to create a dome. Secure the pastry and join firmly. Rest in fridge for 1 hour.
Remove pies from fridge and brush with egg-wash. Bake in oven for 15 minutes. Meanwhile, mix the chai concentrate through the ice cream, cover and return to the freezer.
For the chocolate sauce, warm cream in a small saucepan, but do not allow to boil. Stir through chocolate until thoroughly combined and add syrup.
To serve, pour chocolate sauce on ice cream and serve with plated pie.
Enjoy with Show Liqueur Muscat