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)
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