Late Picked Semillon with Spiced Pears, Chunky Granola & Ginger Crème Fraiche

Spiced Pears, Chunky Granola & Ginger Crème Fraiche

Serves: 4 Prep:  10 mins Cook: 45 minutes Pair: Late Picked Semillon

Finish off the dinner party with our twist on a pear crumble. The ginger crème fraiche gives this dish a real lift, especially when paired with our Late Picked Semillon.

Ingredients

4 pears

2 tbsp maple syrup

1 tsp cinnamon

50g melted butter

Granola

200g oats

50g pecans

60ml maple syrup

20g shaved coconut

50ml olive oil

Pinch salt

50g dried fruit – cranberries & blueberries

Pinch cinnamon

Crème Fraiche

200ml crème fraiche

1 tbsp maple syrup

1 tsp grated ginger

Method

Granola

1. Toss all dry ingredients together in a bowl
2. Stir in oil & maple syrup
3. Place on a lined baking sheet, pressing gently down
4. Bake @ 160c for approx. 15 mins, rotate the tray and cook for a further 3-5mins or until golden
5. Allow to cool and then break up. Store in an airtight container

Pears

1. Slice pears in half and using a spoon or sharp knife remove the core
2. Mix maple syrup, butter & cinnamon together and drizzle/brush over the pears
3. Bake flesh side down @ 180c for 20mins, turn over and bake for a further 8-10mins or until fork tender *see tips*

Crème Fraiche

1. Whisk all ingredients together

Essential Tools

• Mixing bowl x 2
• Baking sheet
• Whisk
• Wooden spoon/spatula
• Weighing/measuring utensils

Tips/Tricks

• The dried fruit is optional for your granola – you can add it in at the start if you want to cook it/caramelize it or just add it in at the end if you prefer
• Pear cooking times are based upon a firm pear – adjust accordingly if your pears are riper
• Granola will keep for up to 2 weeks in an airtight container
• If you want the granola to stick together then don’t stir it half way thru – stirring it will break it up so you wont get larger chunks

Here are some wine suggestions that would also pair perfectly with this recipe: