Port Pears Flambe with Walnut Streusel

Ease of Preparation: Medium

Yield: Serves 4

A classic and impressive dessert, the port pear flambe, gets a wintertime glow-up with the addition of a sweet, nutty walnut streusel. Impress your guests with a flaming preparation, and the sweet spicy aromas of this winter solstice treat.

Ingredients:

Walnut Streusel:

• ½ cup (120 ml) chopped walnuts
• ¼ cup (60 ml) sugar
• ½ cup (120 ml) flour
• ½ teaspoon (2.5 ml) ground nutmeg
• ¼ teaspoon (1.25 ml) ground clove
• ½ cup (120 ml) butter, cold cubes

Pears:

• 2 tablespoons (30 ml) butter
• 1 whole star anise
• 1 cinnamon stick, broken into pieces
• 3-4 allspice berries, lightly crushed
• ½-inch piece (1.25 cm) fresh ginger, peeled and sliced
• 4 firm pears (such as Bosc), peeled, cored, and quartered
• 3 tablespoons (45 ml) brown sugar
• 1 cup (240 ml) port wine
• Mint leaves, for garnish

Method:

For the Walnut Streusel:

Preheat oven to 350 F (175 C).

In the bowl of a food processor, combine the walnuts, sugar, flour, nutmeg, and clove. Pulse to combine and gently chop the nuts.

Add the cold butter and pulse until almost fully incorporated.

Using your fingers, create small clumps of the dough Sprinkle onto a lined baking sheet and bake for 15 minutes, evenly toasted.

Cool on the tray until needed, then crumble a bit, if necessary.

For the Pears:

Heat butter in a non-stick pan over medium high heat.

Add the star anise, cinnamon, allspice, and ginger and sizzle for 30 seconds.

Add the pear and sear, without disturbing, until they start to show a little colour.

Add the brown sugar and toss. Increase the heat to high, allowing the sugar to dissolve and coat the pears.

Add the port, allow to flambé for 1 minute and bring to a simmer. Turn heat down to medium-high and reduce completely, about 10-12 minutes.

Remove from heat and let sit at room temp for 5 minutes.

To Serve:

Neatly divide the pear onto serving plates.

Drizzle sauce over the dessert, leaving spices and solids in the pan.

Divide the streusel over the pears.

Garnish with mint leaves.

Serve immediately.