Pears in Red Wine
Pears in Red Wine
Do include the spices unless you're really not a fan - they add a wonderful warmth and depth to the dish.
Ingredients
For the Sponge
- 135 g dates (destoned)
- 0.5 tsp bicarbonate of soda
- 100 ml boiling water
- 70 g unsalted butter
- 120 g dark brown sugar
- 2 medium eggs
- 135 g self raising flour
- 70 g golden syrup
- 1 tsp vanilla extract
For the Sauce
- 150 ml double cream
- 1 tbsp golden syrup
- 75 g dark brown sugar
- 50 g unsalted butter
For the Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- 75 g sticky toffee sauce (above)
Decoration
- fudge pieces
- sticky toffee sauce (above)
Makes: 12 Lasts: 3-4 days Freezes 3+ months
Method
- Preheat your oven to 180ºc/160ºc fan and prep 12 muffin sized cases
- De-stone the dates, and chop up.
- Add them to a bowl, along with the bicarbonate of soda and the boiling water and leave to sit for 10 minutes.
- Once sat, blitz the mixture into a puree with a food processor, or blender until smooth
- Add your unsalted butter to a bowl, along with the dark brown sugar and mix
- Add the eggs into the mixture and beat together
- Add in the flour, syrup, vanilla and pureed date mixture and beat again until smooth
- Split the mixture between the 12 cases with a 5cm scoop
- Bake in the oven for 20-23 minutes and then leave to cool fully in the tray
