*drools until Epiphany* Three delicious festive dessert recipes (that aren’t flipping Christmas pudding).
Step 1: Start preparing the mulled wine pears the day before. Peel and halve the fruit and remove the cores. Place the red wine, sugar and spices into a wide saucepan. Peel and juice the orange. Add the peel and juice to the pan. Bring to the boil, then simmer over low heat for 8 minutes. Strain the mixture through a sieve. Discard the spices and orange peel and return the wine to the saucepan. Bring to the boil and add the pears. Simmer until soft, about 10 minutes.
Step 2: For the pastry, combine the flour, ground almonds, sugar, vanilla sugar, cinnamon and salt in a mixing bowl. Dice the butter and rub into the flour until the mixture resembles coarse breadcrumbs. Add the egg yolk and knead everything until well combined. Shape the dough into a ball, cover with plastic wrap and chill for at least 30 minutes.
Step 3: For the filling, split the vanilla bean lengthwise and scrape out the seeds. Whisk the egg yolks and sugar until thick and creamy, about 5 minutes. Combine the cream, milk, vanilla seeds and empty pod in a saucepan and bring to the boil. Take off the heat, remove the vanilla pod and whisk the cream and milk mixture into the egg yolks, stirring continuously. Leave to cool.
Step 4: Preheat the oven to 190°C. Butter eight 10cm tartlet tins and dust with flour. Roll out the pastry dough about 3mm thick on a lightly floured surface. Line the tins with the pastry. Prick the bases all over with a fork and bake for about 10 minutes. Remove from the oven and divide the cooled filling among the bases . Reduce the oven to 140°C. Bake the tartlets for another 35–40 minutes.
Step 5: Remove the tartlets from the oven and set aside to cool. Carefully unmould, then refrigerate for at least 1 hour. Sprinkle the tops evenly with brown sugar. Use a kitchen torch to caramelise the sugar and create a golden crust. Remove the pears from the liquid and drain well. Thinly slice into fans and arrange on top of the tartlets.
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