Dessert Italian

Lattaiolo with red-wine poached pears

Name: Lattaiolo with red-wine poached pears recipe
Prep time: 95 min
Cook time: 55 min
Total time: 150 min
Yield: 8
Cuisine: /italian
Ingredients: 1L (4 cups) milk; 2.00 vanilla bean, split, seeds scraped; 300ml pure (thin) cream; 1 tsp grated nutmeg; 2 eggs, plus 6 extra yolks; 185g caster sugar; 40.00 ml plain flour; 700ml red wine; 220g caster sugar; 1 each cinnamon quill and bay leaf; Zest and juice of 1 orange; 8 small pears (such as corella), peeled with stems intact, rubbed with lemon

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1h 35m

55m

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Give your guests an operatic finale with this fruit-topped Italian milk pudding.

1L (4 cups) milk
1 vanilla bean, split, seeds scraped
300ml pure (thin) cream
1 tsp grated nutmeg
2 eggs, plus 6 extra yolks
185g caster sugar
2 tbs plain flour

Red-wine poached pears

1 vanilla bean, split, seeds scraped
700ml red wine
1 cup (220g) caster sugar
1 each cinnamon quill and bay leaf
Zest and juice of 1 orange
8 small pears (such as corella), peeled with stems intact, rubbed with lemon

Method

1.

For the pears, place vanilla, wine, sugar, cinnamon, bay leaf, zest and juice in a saucepan. Stir over medium-low heat to dissolve sugar, then add pears and cook over low heat for 10 minutes or until tender when tested with a skewer.
2.

Transfer pears to a bowl, bring the cooking liquid to the boil and cook until reduced and syrupy. Pour the syrup over the pears, cool, then chill until required.
3.

For the lattaiolo, combine milk, vanilla pod and seeds, cream and nutmeg in a pan over medium-low heat and bring to a simmer. Set aside for 30 minutes to infuse.
4.

Preheat oven to 160°C/140°C fan-forced. Place eggs and yolks in a bowl with sugar and flour, then whisk gently to combine. Reheat milk and pour over eggs, lightly whisking to combine. Strain into a jug. Pour into eight 1/2 cup (125ml) ovenproof ramekins. Place in a roasting pan and pour in enough water to come halfway up the sides of the dishes. Bake for 15-20 minutes or until just set. Cool, then chill until cold. Serve topped with sliced, fanned-out pears and syrup.