Ah here we go, another post by moi, been few and far between this year… but I couldn’t help but post this one, seems the right time … the leaves are turning fantastical colours, the nights are drawing in… & the squirrels are fumbling with their nuts and digging up my bulbs in the garden
We had some lovely friends around for dinner last night, and I was scratching my head about what to do. These days my job basically involves cakes, brownies and Macarons etc, for the two Biscuiteers cafes I supply, so I don’t get the chance much to plate any actual desserts these days. So after mulling over some of my favourite things I like to shove in my gob this time of year I came up with this trio…. gorgeous gooey ginger Parkin, pears baked in whisky, orange and maple syrup (I really like the whisky part of course) … and a deep red blackberry compote with some rosemary and juniper thrown in… so sort of paying an homage to the end of summer with the fruit, and foretaste of autumn/ winter with the Parkin and whisky (well whisky can warm me up anytime of year tbh… along with a certain actor …. sorry.. distracted myself there….)
So here’s the recipe for all three, you can either go the whole hog and make the whole shebang, or choose a bit of each, treat yourself to some Parkin, make the compote to drizzle on some ice cream….. or just drink the whisky and forget about the pears etc
I made the Parkin individual like, you can do the same if you have the moulds, or use a small loaf tin and serve as slices, or bake in a tray and cut into squares.
This Parkin recipe is made with wholemeal flour, and deserves soaking with some lovely syrup, like the reduced one from the baked pears, with a bit of the compote juice thrown in.
I’ll stop blah blah blahing now and write up the recipe, the usual step by step gallery is added too … you know the drill, click on the picture to enlarge etc etc…. Enjoy !😉😋
YOU WILL NEED:
Small sauce pan.
Medium high sided baking dish.
Either individual baking pans, a small loaf tin or 6″ square cake tin.
Some dinner guests to try this on, just grab someone of the street and scream eat this! if you must 😛
PS … I like to leave the skin on the pears, I think it adds texture and soaks up the flavours nicely in those fibres… also good for you apparently.
PPS … I’m finished now.
140g fine oatmeal
140g whole wheat flour
450g pound Black Treacle warmed
1 tbsp ground ginger ( level tbsp)
115g unsalted butter
1 tbsp milk
1/2 tsp baking soda
170c conventional oven 160c fan
Mix the flour, oatmeal and spice
Melt the butter and treacle in a pan, leave to cool slightly
Dissolve the baking soda in the milk
Add the warmed treacle and fold this into the dry ingredients to make a soft batter.
Spoon into a greased moulds or tins of choice
Bake for 30 minutes, check, may need 5 minutes more, but watch they don’t burn on top, they need to be still moist in middle.
juice of two oranges + zest of one
120g maple syrup
5 cardamom pods
¼ tsp cinnamon
Half the pears, leave the skin on, core the middle with a melon scoop or teaspoon.
Place in deep oven dish core side down, pour over whisky, juice and zest.
Bake in oven at 175c conventional or 165 fan for at least 40-45 mins
Check pears half way through and turn over so core side up
NOTE: they may need longer if under ripe, or less if very ripe.
2 punnets blackberries
Juice of 1 orange
80g caster sugar
4 dried Juniper berries
2 sprigs rosemary
150 ml water
2 teaspoon cornflour dissolved in a little water
Bring water, sugar juice to boil add berries and rosemary.
Then add blackberries, simmer for 3 minutes
Remove the sprigs of rosemary
Add the dissolved cornflour and cook out, leave to cool slightly
Take the pears out of the syrup, place syrup in pan and simmer for a couple of minutes to reduce the liquor slightly.
Trim the Parkin, place on plate, prick top with a fork or skewer and pour over some of the hot syrup
Place a pear halve alongside the Parkin with the core showing
Warm up the compote, spoon some in the core and round the pear and parkin, drizzle some of the juice over the Parkin if you like.
Place a spoon of creme fraiche on top of the Parkin, sprinkle a little syrup over
If you don’t fancy the creme fraiche, serve with double or clotted cream, Ice cream or even some warm vanilla custard ( Might actually try that next time I make this… dammit I’m in the mood for custard now !)