Whipped Feta with Red-Wine Grilled Mixed Berries

This fun, dippable whipped feta red-wine dessert is a great choice when wanting to serve something to linger over at the end of a meal. Serve with an array of fruit, cookies or grilled brioche, allowing diners to choose their own sweet adventure. Pair with Dirty Laundry Hush Rosé.
Ingredients Instructions

Ingredients

Serves 4
10 oz (280 g) feta, crumbled
⅓ cup (80 ml) plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
4 tbsp (60 ml) liquid clover honey, divided
½ tsp (2.5 ml) ground cardamom
1 lb (450 g) mixed red berries (such as strawberries, raspberries, blackberries or cherries), halved if large
3 tbsp (45 ml) See Ya Later Ranch Poppy Red
fresh thyme leaves, mint leaves and/or basil leaves, for garnish
selection of fruit, cookies or grilled brioche, to serve

Instructions

  1. Preheat barbecue grill to medium-high.
  2. Meanwhile, make whipped feta. In bowl of a food processor fitted with an S blade, combine feta, yogurt, olive oil, 2 tbsp (30 ml) honey and cardamom. Blend until smooth and creamy, scraping down sides of bowl with a rubber spatula as needed. Transfer to a bowl and refrigerate until ready to serve.
  3. In a medium bowl, gently toss mixed berries, red wine and remaining 2 tbsp
  4. (30 ml) honey. Stack 2 layers of heavy-duty foil on top of each other and fold up sides slightly. Add berry mixture and bring up edges to create an open parcel. Alternatively, you could use an ovenproof frying pan. Place over flames, reduce heat to medium and grill for 10 to 15 minutes, taking care to stir every few minutes. Berries should be softened and starting to release their juices. If not, continue to grill for another 5 to 10 minutes.
  5. To assemble, spread whipped feta onto a dinner plate or into a shallow bowl. Spoon warm berries over whipped feta. Garnish with a drizzle of berry juices and a sprinkling of herbs. Serve alongside fruit, cookies or brioche for dipping.
Email Recipe
Email Recipe

Drink Pairings

Okanagan Peach Bourbon Upside-Down Barbecue Cake

While grilling this season, why not try baking on the barbecue? This cake is cooked on the grill in a cast iron skillet. If you would rather bake inside, simply cook the caramel on the stovetop over medium heat and bake the cake in a 350 F (175 C) oven for 35 to 40 minutes. This cake is also delicious using nectarines or plums in place of peaches. Pair this recipe with No Boats on Sunday BC Cider.
Ingredients Instructions

Ingredients

Serves 8 to 10
¾ cup (180 ml) unsalted butter, divided
⅓ cup (80 ml) lightly packed light brown sugar
3 tbsp (45 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
½ cup + 2 tbsp (155 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) finely ground pecans
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
3 to 4 peaches, pitted and sliced into thin half-moons

Instructions

  1. With lid closed, preheat 1 side of barbecue grill so temperature registers 350 F (175 C).
  2. Place an 8- or 9-in (20 or 23 cm) cast iron skillet over flame. Add ¼ cup (60 ml) butter, brown sugar and bourbon and stir with a wooden spoon until butter has melted and mixture is bubbling, about 4 minutes. Remove skillet from heat and set aside while making cake batter.
  3. In a medium saucepan, melt remaining
  4. ½ cup (125 ml) butter over grill. Remove and stir in granulated sugar, eggs, vanilla, cinnamon, salt and ground pecans until well combined. Sift flour and baking powder overtop, then fold in with a rubber spatula until just combined.
  5. Artfully arrange peach slices over caramel in skillet, starting from centre and layering peaches in a spiral, making sure to fill in any gaps. Spoon batter over peaches and spread out evenly with a rubber spatula or back of a spoon.
  6. With barbecue still at 350 F (175 C), place skillet on grill over indirect heat (away from ignited burner), close lid and bake cake for 40 to 50 minutes, rotating skillet halfway through cooking time. Cake should look golden and a wooden skewer inserted in centre should come out clean.
  7. Remove skillet from grill, place on a rack and cool for 10 minutes. Run a knife around edge of skillet to loosen cake before inverting onto a serving plate. Serve warm or at room temperature.
Email Recipe
Email Recipe

Drink Pairings

Limoncello Blueberry Tiramisu with Candied Rosemary

Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.
Ingredients Instructions

Ingredients

Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows

Instructions

  1. Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
  2. In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
  3. In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
  4. In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
  5. To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
Email Recipe
Email Recipe

Drink Pairings

Blackberry Tart with Grilled Grand Marnier Oranges

This brilliantly coloured blackberry tart with Grand Marnier oranges makes the perfect finale to any summertime meal. You can swap out the blackberries for raspberries for an equally delicious result. Try pairing this recipe with Saintly The Good Sparkling Rosé.
Ingredients Instructions

Ingredients

Serves 10
1 cup (250 ml) unsalted butter, divided
2 cups (500 ml) gingersnap cookie crumbs
¼ tsp (1 ml) fine salt
¼ cup (60 ml) water, room temperature
2½ tsp (12.5 ml) powdered gelatin
3 cups (750 ml) blackberries, plus more for garnish
¾ cup (180 ml) whole milk
½ cup (125 ml) granulated sugar
½ cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) Grand Marnier Cordon Rouge
2 navel oranges, ends trimmed off and each cut into 8 rounds

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Cook, stirring occasionally, until butter stops foaming and solids start to turn golden brown, 8 to 10 minutes. Transfer butter to a medium bowl and set aside to cool slightly.
  3. In a medium bowl, stir gingersnap cookie crumbs, salt and ⅓ cup (80 ml) browned, melted butter until well combined and mixture sticks together in a clump when pressed between fingers. Press crust mixture into a 9-in (23 cm) fluted tart pan, pressing mixture evenly into bottom and up sides. Refrigerate tart shell for 10 minutes. Save any remaining browned butter for another use; it will keep in an airtight container in refrigerator for up to 2 weeks.
  4. Place chilled tart shell on a rimmed baking sheet and bake until firm, 12 to 14 minutes. Set aside on a rack to cool completely at room temperature.
  5. To make blackberry filling, start by placing water in a small bowl and sprinkling gelatin evenly overtop. Let bloom for 5 minutes.
  6. Meanwhile, place blackberries in bowl of a food processor fitted with an S blade. Blend until blackberries are well puréed. Strain mixture through a fine-mesh strainer into a bowl and discard seeds. You should have about 1 cup (250 ml) purée.
  7. In a medium saucepan over medium heat, bring milk and sugar to a simmer, stirring often. Remove from heat and stir in bloomed gelatin until it melts. Transfer warm milk mixture to a blender along with blackberry purée, whipping cream and vanilla. Blend on low until well combined. Transfer mixture to a container with a pour spout. Carefully pour blackberry mixture into crust, filling it to top. Transfer tart to refrigerator until custard is set, at least 1 hour.
  8. Preheat barbecue grill to medium, taking care to clean and oil grills.
  9. In a small saucepan, combine remaining ½ cup (125 ml) butter, brown sugar and Grand Marnier. Warm gently over medium heat, whisking constantly, until butter melts and sugar dissolves. Remove from heat.
  10. Place orange slices on grill and baste with butter mixture. Grill until grill marks form on underside, about 1 minute, then flip and baste again. Continue to grill until warm but not falling apart. Transfer to a platter and baste one last time. Let cool for 5 minutes.
  11. To serve, remove tart from tart pan and place on a serving platter. Artfully arrange grilled orange slices over tart and garnish with additional blackberries. Slice and serve.
Email Recipe
Email Recipe

Drink Pairings

Rhuby-Rose Tart

Impress your guests, and maybe even yourself, with this Rhuby-Rose Tart. This tangy rhubarb curd is cradled in a sweet, crumbly crust with a soft hint of rose, adding an aromatic touch. Decorate as you please and make this recipe your own. Consider pairing this recipe with La Marca Prosecco Rosé or Sheringham Rhubarb Gin Liqueur.
Ingredients Instructions

Ingredients

Serves 6-8
⅔ cup + ¾ cup (340 ml) butter, divided
2 cups (500 ml) graham cracker crumbs
2 tbsp (30 ml) golden brown sugar or granulated sugar
⅛ tsp (a pinch) salt
4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen)
1½ tsp (7.5 ml) gelatin crystals
2 tbsp (30 ml) water
3 large eggs
¾ cup (180 ml) granulated sugar
2 tsp (10 ml) rosewater
shelled pistachios, strawberries, freeze-dried strawberries, dried roses and fresh mint leaves, for garnish, as desired

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly.
  3. In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan.
  4. Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
  5. In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside.
  6. In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
  7. In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium-low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time.
  8. Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps.
  9. Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set.
  10. Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint.
Email Recipe
Email Recipe

Drink Pairings

Citrus Avocado Salad

Visually stunning and refreshingly delicious, this Citrus Avocado Salad recipe is a feast for your eyes as well as your palate! With fresh, crisp greens and creamy avocado, the juicy citrus slices offer complementary flavours that balance the sweet-and-tangy Limoncello dressing to perfection. Consider pairing this recipe with Black Sage Shiraz or Joiefarm Rosé.
Ingredients Instructions

Ingredients

Serves 6-8
2 shallots, thinly sliced
⅓ cup (80 ml) red wine vinegar
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) + ⅛ tsp (a pinch) salt, divided
6 to 8 cups (1.5 to 2 L) mixed salad greens
Limoncello Lime Dressing, make ahead, recipe follows
1 avocado, sliced
1 handful English peas, split (optional)
2 oranges, zested (zest reserved), peeled and sliced crosswise into ¼-in (0.6 cm) slices
2 tbsp (30 ml) pine nuts, lightly toasted
2 tbsp (30 ml) pomegranate arils
1 grapefruit, peeled and sliced crosswise into ¼-in (0.6 cm) slices
1 blood orange, peeled and sliced crosswise into ¼-in (0.6 cm) slices
fresh basil and mint leaves, for garnish
LIMONCELLO LIME DRESSING
1 tbsp (22.5 ml) white balsamic or white wine vinegar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) Limoncello
⅓ cup + 4 tsp (100 ml) extra-virgin olive oil
1 tbsp (15 ml) liquid honey
⅛ tsp (a pinch) white pepper

Instructions

  1. Place shallots in a clean, non-reactive, heatproof jar. In a small saucepan over medium-low heat, cook red wine vinegar, sugar and ¼ tsp (1 ml) salt until just simmering. Stir until sugar is fully dissolved.
  2. Remove from heat and pour into jar with shallots. Loosely cover with lid and cool to room temperature. Tighten lid and refrigerate overnight.
  3. In a large bowl, toss salad greens with desired amount of Limoncello Lime Dressing. Scatter with desired amount of pickled shallots. Transfer to a serving platter and top with avocados and English peas, if using. Scatter reserved orange zest, pine nuts and pomegranate arils evenly across.
  4. Top with grapefruit, blood orange and orange slices as desired and garnish with basil and mint leaves.
  5. LIMONCELLO LIME DRESSING
  6. In a small jar, combine all ingredients, cover tightly with lid and shake vigorously to make dressing. Use as needed. Can be stored in refrigerator for up to 1 week.
Email Recipe
Email Recipe

Drink Pairings

Spirited Halo Halo

Tagalog for “mix-mix,” halo-halo is a traditional Filipino dessert that’s a party in a glass. The icy treat gets its name from a concoction of sweet ingredients in interesting flavours and textures topped with shaved ice and evaporated or condensed milk. If you don’t have a shaved ice maker, you can simply crush ice into a fine powder in your blender. Look for halo-halo ingredients in your local Asian market or online. Pair this recipe with Captain Morgan Mango Mai Tai.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) small sago pearls
4 cups (1 L) water
1½ cups (375 ml) unsweetened coconut milk
¼ cup (60 ml) sweetened condensed milk
¼ cup (60 ml) evaporated milk
2 mangoes, peeled, pitted and cut into bite-sized cubes
1 dragon fruit, peeled and cut into bite-sized cubes
1 cup (250 ml) quartered or diced strawberries
⅓ cup (80 ml) drained palm seeds
4 tbsp (60 ml) Don Papa Rum, plus more if desired
4 to 6 cups (1 to 1.5 L) shaved ice
ube ice cream or pandan ice cream
leche flan (purchased), cut into 1-in (2.5 cm) pieces

Instructions

  1. In a medium saucepan, cook sago pearls in water according to package directions. Drain, then place warm in a medium bowl with coconut milk, stirring well to separate pearls. Set aside and let cool to room temperature. Coconut sago can be made up to this point and stored in an airtight container in refrigerator for up to 2 days. Before serving, warm gently over low heat to bring to room temperature.
  2. In a small bowl or glass measuring jug, stir condensed milk and evaporated milk. Set aside.
  3. In 4 tall glasses, layer sago pearls, mango pieces, dragon fruit pieces, strawberries and palm seeds. Feel free to add more or less of any ingredient. Pour at least 1 tbsp (15 ml) Don Papa Rum into each glass. Add shaved ice to fill each glass, taking care to leave some room for toppings. Top ice with 2 tbsp (30 ml) milk mixture before topping everything off with a scoop or two of ice cream and some leche flan. Halo halo is best enjoyed right away.
Email Recipe
Email Recipe

Drink Pairings

Beet & Currant Canapé

Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.
Ingredients Instructions

Ingredients

Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish

Instructions

  1. Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
  2. In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
  3. With oven rack in middle position, preheat oven to 425 F (220 C).
  4. Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
  5. Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
  6. Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
  7. Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
  8. When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.
Email Recipe
Email Recipe

Drink Pairings

Honey Panna Cotta with Sakura Cherry Blossom Jelly

This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.
Ingredients Instructions

Ingredients

Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish

Instructions

  1. To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
  2. Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
  3. In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
  4. Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
  5. Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
  6. In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
  7. Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
  8. To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
Email Recipe
Email Recipe

Drink Pairings

Pear Streusel Pie

Indulge in the perfect twist on a classic holiday pie. Familiar flavours like graham crackers, cinnamon and pears come together to make a crunchy slightly sweet dessert to end a holiday meal. Best served warm alongside some ice-cream and or whipping cream. Try pairing this recipe with Saintly The Good Sparkling Rose or Bottega Moscato Petalo il Vino.
Ingredients Instructions

Ingredients

Serves 8 to 10
1½ cups (375 ml) pecans
1½ cups (375 ml) graham cracker crumbs
¼ cup (60 ml) brown sugar
½ cup (125 ml) butter, melted
¼ tsp (1 ml) salt
6 medium pears (Red Anjou or Bosc), halved and cored
2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ lemon, juice only
vanilla ice cream, to serve
CRUMB TOPPING:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) brown sugar
¼ cup (60 ml) granulated sugar
½ cup (125 ml) butter, room temperature
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon

Instructions

  1. Preheat oven to 350 F (175 C). Spray with cooking spray a 9-in (23 cm) tart pan with removable base.
  2. In a food processor, blend pecans into small crumbs. Add graham cracker crumbs, brown sugar, butter and salt and pulse to combine. Using your hands, press mixture into base and sides of tart pan. Bake for 12 to 15 minutes, until golden brown and just set. Allow to cool for 30 minutes.
  3. Thinly slice pears and place in a large mixing bowl. Add flour, granulated sugar and lemon juice. Toss to coat. Layer pears evenly on base of tart shell in a circular design.
  4. To make Crumb Topping, in a medium mixing bowl, combine flour, brown sugar, granulated sugar, butter, salt and cinnamon. Using a fork or your hands, mix to incorporate dry ingredients into butter. It should look a bit dry and crumbly. Sprinkle mixture evenly onto pears.
  5. Increase oven temperature to 375 F (190 C) and bake pie for 25 to 30 minutes, until pears are tender and topping is golden brown. Allow pie to cool before slicing and serving with a scoop of vanilla ice cream.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Fruit