Cape Town food fundi Claire Allen uses Amarula Gold to spice up flavours in the kitchen. Here she shows her flambé flair by using the aromatic, fruity spirit aperitif in a popular dessert. As she explains: "It adds a touch of African drama to a classic French recipe with irresistible results."
Amarula Gold is a 30% alcohol by volume, clear non-cream drink that's made to be mixed in tall drinks and cocktails, plus it's a great to have on hand for sauces served with savoury dishes and ice creams.
- 125g caster sugar
- 40g cold butter, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 100ml Amarula Gold
- 6 large pears, peeled, cored and cut into wedges
- 375g all-butter puff pastry
- Double cream, to serve
- 10ml vanilla extract
- Put the pears, spices, half the sugar, 5ml vanilla and 50ml Amarula Gold in bowl and allow to macerate.
- Using a 21cm frying pan with an ovenproof handle on a hob over a medium heat, add the remaining sugar and heat to a lovely caramel color, stirring constantly.
- Add the butter and pears to the caramel and spoon over the mixture.
- Add the remaining 50ml of Amarula Gold, flambé pears and caramel. Turn the heat down and cook for 5 to 10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly.
- Arrange the pears in the pan.
- Roll out the pastry on a floured surface, to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
- Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
- Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
- Remove from the oven and leave for 5 to 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate.
- Add vanilla extract to the cream, whip and serve.