Method

• 1.
  Place red wine in a saucepan over high heat and bring to the boil. Boil until it has reduced to 2 cups (500ml) – this will take about 5 minutes. Combine cornflour and 75g sugar in a bowl, then whisk cornflour mixture into reduced wine. Add vanilla, pear and extra red wine, and bring to a gentle simmer.
• 2.
  Continue to simmer, covered, stirring occasionally, for 12 minutes, then uncover and simmer for a further 5 minutes, or until pears are tender. (If using canned pears, just fold through red wine mixture and simmer, uncovered, for 2 minutes to warm through.)
• 3.
  Preheat oven to 180°C/160°C fan-forced and grease a 20cm x 30cm slice pan.
• 4.
  Place macadamias on a baking tray and roast for 8 minutes or until golden. When cool enough to handle, finely chop.
• 5.
  To make the crumble, using your fingertips, rub flour, spices and butter in a bowl until the mixture resembles fine crumbs. Stir through the coconut, oats, milk and remaining 50g sugar, and chill until needed.
• 6.
  Transfer pear mixture to the prepared pan. Sprinkle over one-third of the crumble mixture, then scatter over one-third of the chocolate and one-third of the chopped macadamias. Repeat layering process with another one-third crumble, one-third chocolate and one-third macadamias. Top with remaining crumble and remaining chocolate.
• 7.
  Place the pan on a baking tray and bake for 40 minutes, or until golden and bubbling around the edges. Scatter with remaining one-third macadamias and serve with vanilla ice cream.