Caramelised pears on fennel seed crackers

Caramelised pears on fennel seed crackers

Serves 4

Ingredients

Cracker Dough

• 125g plain flour, plus extra for dusting
• ½ tsp baking powder
• 1 tbsp olive oil
• salt

Cracker Topping

• 60ml olive oil
• 35g hazelnuts, chopped
• 2 tbsp fennel seeds, lightly crushed
• 2 tbsp caster sugar
• Caramalised ears
• ½ vanilla pod

Brandy pears

• 40g caster sugar
• 3 William pears, peeled, cored and cut into wedges
• 15g unsalted butter
• 3 tbsp brandy
• 80g mascarpone

Method

1. Put all the ingredients of the cracker dough into a stand mixer and bring it to a dough with the kneading attachment.
2. Knead by hand for a few mins until the dough is soft and pliable.
3. Cover with cling film and let rest for 1 hour.
4. Pre heat oven to 220°C.
5. Dust some flour on the work surface and pinch pieces of the dough about 12g each and roll out as thinly as possible and cut into individual crackers. Use cutters for a cleaner cracker.
6. Place the crackers on lined baking trays.
7. Place all the ingredients for the cracker topping, except the olive oil, into a pestle and mortar and crush.
8. Brush the crackers with olive oil and scatter the topping.
9. Bake for roughly 6-8 mins until crisp and golden.
10. Remove from the heat and leave to cool on a cooling rack.
11. To make the pears, place the vanilla pod in a spice grinder together with 1 tablespoon sugar and blitz until finely ground. 
12. Add the rest of the sugar to the mix.
13. Toss the pears in the vanilla mix until its coated evenly
14. Put a large frying pan on high heat and heat well, add the butter.
15. Lay the pears, along with any excess sugar, in the pan and cook for 3 mins on each side to get it golden on each side.
16. Reduce the heat and continue cooking for 3-5mins, until the pears soften and the sugar turns a golden caramel in colour.
17. Remove the pan from the heat and add 2 tbsp water and toss.
18. Return the pan to the heat and, once boiling add the brandy. 
19. Let it bubble for 2 -3 minutes. The caramel will thicken slightly to coat the pears.
20. Place a cracker on each plate and serve with the pears and their sauce along side, with a spoonful of mascarpone.

This recipe first appeared on Gourmet Today TV, aired on TVM on 30 January, 2016.