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Spiced poached pears with vanilla cheesecake and gingernut crumb
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Ingredients
Poached pears
- 80 - 120 g raw sugar, to taste
- 250 g water
- 20 g freshly squeezed lemon juice (approx. ½ lemon)
- 2 cinnamon quills
- 12 whole cloves
- ¼ tsp ground nutmeg
- 750 g dry red wine (1 bottle)
- 4 Beurre Bosc pears, peeled
Mulled wine gel
- 80 g pure maple syrup
- 10 g agar agar
- ¼ sea salt
- ⅛ tsp ground black pepper
Cheesecake
- 40 g unsalted butter, softened
- 100 g gingernut biscuits (approx. ½ packet)
- 250 g cream cheese
- 150 g pouring (whipping) cream
- 40 g pure maple syrup
- 1 tsp vanilla bean paste
- pecan nuts, chopped, to serve
- micro herbs, to decorate
- Nutrition
- per 1 portion
- Calories
- 3532.4 kJ / 841.1 kcal
- Protein
- 10.7 g
- Carbohydrates
- 70.5 g
- Fat
- 49.8 g
- Saturated Fat
- 29.7 g
- Fibre
- 7.4 g
- Sodium
- 473.4 mg
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