Pears Poached in Pinot Noir with Cinnamon Cream and Sablee Biscuits

Baking , Desserts



6 pears (Te Mahanga)

40mls pinot noir (Judge Rock Central Otago Wines)

20mls water

150 gm sugar

1 star anise

Zest of 1 orange

1 cinnamon stick

Handful allspice berries


Cinnamon Cream

150 mls of cream (Holy Cow)

50 gms icing sugar

1tsp cinnamon


Sablee Biscuits

125gms butter

140gms flour (could use gluten free flour)

1 vanilla pod (or 1tsp vanilla essence)

Castor sugar for dusting to finish



Bring wine, water and sugar to boil in large pot. Slice pears into quarters and add to the pot. Reduce heat and simmer for 40 mins or so until pears are tender.

Cinnamon Cream:

Whip the cream with icing sugar and cinnamon.

Sablee Biscuits

Split the vanilla pod and add seeds to the flour and icing sugar.  Put all ingredients in food processor and pulse until it forms a ball.

Roll between 2 sheets baking paper to about 5 mm thick.

Chill in fridge for 30 mins.

Using a cookie cutter cut into shapes and bake for 15 mins at 180 degrees celsius.  Dust with castor sugar while hot and leave to cool on the baking tray. 


Signup for our newsletter!