Review of Granite Belt Wines by Alan Hunter

Great write up of Granite Belt wines in the QWeekend Magazine by Alan Hunter this weekend (July 13-14 2013).

Masons Shiraz poached pear with a clove parfait

This month we feature a divine rediscovery of the Poached Pear, from chef Dylan at Mason Wines Cellar Door Cafe.

Clove parfait ingredients 

• 125ml milk
• 5 eggs
• 150g castor sugar
• 225ml thickened cream lightly whipped
• ½ teaspoon ground cloves

Method

• In a medium saucepan heat the milk and clove on a low simmer and be careful not to boil. 
• Separate the egg yolks and discard the egg white. Beat the egg yolks with the castor sugar until combined (this usually takes a couple of minutes). Slowly whisk in the hot milk and transfer into a clean saucepan. 
• Bring to a medium heat (70 degrees is hot enough as over 80 degrees the custard will split). Stir continuously with a wooden spoon until the custard just thickens. 
• Transfer the thickened custard into an electric mixer bowl then whisk for 10 minutes on high speed. The custard will double in size and once cooled fold in the cream. 
• Line the loaf tin with baking paper then pour in the mixture. Freeze for at least 6 hours.

Poached Pear ingredients

• 750ml Bottle of Mason’s 2009 Shiraz 
• 550ml water
• 300g castor sugar
• 2 cinnamon sticks
• 3 star anise
• 8 firm green Stanthorpe pears 

Method

• Pour the wine and water into a heavy based saucepan big enough to fit all eight pears comfortably and add sugar.
• Bring to the boil and add cinnamon sticks and star anise. 
• Peel and core the pears then carefully place them into the boiling liquid. 
• Leave pears to poach on a simmer for 1 1/2 hours. 
• Test the pears are poached with a knife gently pushing through the flesh to the middle. When soft remove from heat and strain.
• Transfer 4 cups of the poaching liquid into a smaller saucepan and boil until reduced by 2/3 in volume. This is your glaze for assembly.

(serves 8)