The nights are closing in, there is an abundance of fruit on the trees and the mornings are cool – there must be a little bit of Autumn in the air. With this in mind we felt like a little comfort food for this weeks’ wine and food match. We recommend a light meal ahead of this moreish dessert, both matched with our new release 3 ACRES Central Otago Pinot Noir. Or skip dinner and just have dessert!
- 700g (or 4 large) ripe pears, peeled and cubed
- 100g coconut sugar
- 250g blackberries (frozen is fine)
- 200g plain flour
- 100g unsalted butter, cold, cut into small pieces
- 85g shelled pistachios, roughly chopped
- 100g demerara sugar
- ice cream, to serve (optional) – is ice cream ever optional?
Heat oven to 190C. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.
Wine Pairing – Bald Hills 3 ACRES Central Otago Pinot Noir
We are proud to state that this wine punches well above it’s weight this year in both quality and value. With plum, coffee and smokey tones, it is the perfect drop to accompany dessert as well as a lunch or dinner of chicken or fish. Ready to drink now.