Food styling by Michael Elliott/Judy Inc. Prop styling by Rodney Smith/Judy Inc.Andrew Grinton/The Globe and Mail
The pears poached for this spicy pudding can also be enjoyed on their own with vanilla ice cream. The candied hazelnuts are an addictive brittle that can be used to garnish a host of other holiday sweets.
Ready Time: 4 hours
Pudding
2 cups riesling or similar white wine
1 stick cinnamon
1 star anise
3 cardamom pods, lightly crushed
3 cloves
5 peppercorns
4 firm but ripe pears (Bosc or Anjou)
1 1/2 cups flour
2 tsp baking powder Pinch salt
1/2 tsp powdered cardamom
1/2 tsp powdered cinnamon
1/4 tsp powdered clove
1/2 tsp powdered ginger
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
1/2 cup yogurt
1/2 cup crystallized ginger, roughly chopped
Syrup
Strained pear cooking liquid
1 cup honey
2 tbsp Poire William liqueur
Candied hazelnuts
1 1/2 cups skinned hazelnuts
1 cup sugar cup water
1 tbsp corn syrup
Method
In a saucepan, bring the riesling, cinnamon stick, star anise, cardamom pods, cloves and peppercorns to a boil. Cover, reduce heat and simmer for 30 minutes.
Peel, quarter and core the pears. Place them in the hot wine and cook gently until softened but still firm. Remove from heat and allow to cool in the liquid. Remove fruit and reserve the liquid. Use the pears immediately or refrigerate for up to 2 days.
Preheat oven to 325 F.
Generously butter an 8-cup pudding basin or heatproof bowl. Slice two of the pears thinly and use them to line the basin. Cut the remaining pears into large chunks.
In a mixing bowl, combine the flour, baking powder, salt and powdered spices. In a separate bowl, cream together the butter and sugar, adding the eggs one by one. Mix in the yogurt, then the dry ingredients, folding in the crystallized ginger and pear chunks at the end.
Pour the mixture into the pudding basin and seal the bowl with parchment, foil and string before placing it in a bain-marie (see full steaming instructions on page 45). Cook 2½ to 3 hours until firm and an inserted knife comes out dry. Allow to cool before inverting the pudding.
For the syrup, combine the pear cooking liquid and honey in a small saucepan. Bring to a boil and reduce by a third. Allow to cool and stir in the Poire William.
For the candied hazelnuts, line a baking sheet with parchment or lightly greased aluminum foil. In a frying pan or heavy-bottomed saucepan, combine the hazelnuts, sugar, water and corn syrup over medium heat. Bring to a boil to dissolve the sugar, then cook, stirring occasionally with a wooden spoon until the nuts are toasted and the sugar has caramelized (4 to 5 minutes). Carefully pour the nuts onto the baking sheet and spread out using a wooden spoon. When cool enough to handle, break apart.
Serve the pudding immediately or refrigerate overnight. Warm before serving and garnish with candied hazelnuts and pear syrup.