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Poached Pear and Classic Moscato

– Shu Ying Sengmany


You know we love WA chef Don Hancey here at Evans & Tate and we just found out out he is a bit of a wordsmith as well as being an incredible chef. This month, he has wowed us again with this gorgeous poached pear with marscarpone cheese, hazelnuts tuile and rich caramel recipe.

Don Hancey explains, “Dessert & bubbles, you love them or you don’t. If you don’t, then you may reconsider after a date with this pairing.  Fresh local pears lightly poached in spring water and a splash of Moscato are the hero of this dish with every other accoutrement playing a subtle, yet memorable supporting role.  Mix and match the flavours as you see fit, however take time to appreciate how the Moscato doesn’t discriminate and adds another dimension to the whole experience whether you like a little or a lot. What can we say? This combination is a cornucopia of fruit by definition.”

Quick google search later: Cornucopia means an abundant supply of good things of a specified kind.

Enjoy the rest of the summer with this perfect pear. (See what I did there?)




  • 500 ml dry red wine
  • 70g caster sugar
  • 1 small shallot, minced
  • 2 whole star anise
  • 2 x 7cm cinnamon sticks
  • 1 vanilla bean, split
  • 4 just ripe pears
  • 250g can mascarpone
  • 2 tablespoons icing sugar mixture


  • 1 cup hazelnuts
  • 2 extra large eggs
  • 1/3 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon roasted hazelnut oil


Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium saucepan over medium heat.

Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Use a slotted spoon to transfer pears to a heatproof bowl.

Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly. Pour over the pears and set aside for 10 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill. Place the mascarpone, icing sugar and in a medium bowl and stir to combine.

For Tuiles

Preheat the oven to 375°. In a pie plate, toast the hazelnuts for about 10 minutes, or until fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then finely grind them in a food processor. In a medium bowl, beat the egg whites until frothy. Stir in the sugar, flour, hazelnut oil and the ground hazelnuts. Line 2 baking sheets with parchment paper. Scoop rounded teaspoons of the tulle batter onto the sheets, spacing them 4 inches apart. Using an offset spatula, spread the batter into very thin 3-inch rounds. Bake the tuiles for about 4 minutes, or until browned around the edges. While still hot, use a metal spatula to lift the tuiles from the parchment paper and gently drape them over a rolling pin to give them a nice shape. If the tulles harden on the baking sheet, return the pan to the oven for 30 seconds to reheat the tuiles until pliable. Repeat with the remaining batter.


Garnish with edible flowers, hazelnuts and star anise.


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