6 pears (Te Mahanga)
40mls pinot noir (Judge Rock Central Otago Wines)
150 gm sugar
1 star anise
Zest of 1 orange
1 cinnamon stick
Handful allspice berries
150 mls of cream (Holy Cow)
50 gms icing sugar
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.
Whip the cream with icing sugar and cinnamon.
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.