Christine Manfield’s Ginger Pear, Lemon Cream, and Ginger Crumble

Name: Ginger Pear, Lemon Cream, and Ginger Crumble
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 50 min
Cuisine: Australian
Ingredients: 600 g caster sugar; 600 ml water; 100 ml ginger wine (I suggest Stone's Original Green Ginger Wine); 100 g fresh ginger (finely sliced); 1 vanilla bean (split in half lengthwise); 4 small pears (peeled, halved and cored); 200 g cream cheese; 100 g crème fraîche; Zest of 1 lemon; 15 ml lemon (juice, strained); 75 g caster sugar; 2 large eggs (beaten); 200 g ginger shortbread biscuits (broken into pieces); 50 g hard nougat (chopped into small pieces); 50 g unsalted butter (melted); 2 tbsp fruit mince; 1 tbsp candied ginger (finely diced)

Christine Manfieldʼs Ginger Pear, Lemon Cream, and Ginger Crumble recipe tastes incredible. See ingredients & method below.

Pear and ginger make great partners in the flavour world and the lemon cream is a nod to an uncooked cheesecake filling, adding a gentle tang to the spiciness of the ginger.

This dessert is designed to be served in stemless glasses to reveal the different textural layers. All the work is in the preparation beforehand and when it comes time to serve dessert, all that’s required is to spoon the ginger crumble over the top – too easy. ... More

prep

cook

yield

difficulty

Pairs with

Cider

Moscato d'Asti

Ginger Pear, Lemon Cream, and Ginger Crumble

Ingredients

Ginger Pears

600 g caster sugar
600 ml water
100 ml ginger wine (I suggest Stone's Original Green Ginger Wine)
100 g fresh ginger (finely sliced)
1 vanilla bean (split in half lengthwise)
4 small pears (peeled, halved and cored)

Lemon Cream

200 g cream cheese
100 g crème fraîche
Zest of 1 lemon
15 ml lemon (juice, strained)
75 g caster sugar
2 large eggs (beaten)

Ginger Crumble

200 g ginger shortbread biscuits (broken into pieces)
50 g hard nougat (chopped into small pieces)
50 g unsalted butter (melted)

To Serve

2 tbsp fruit mince
1 tbsp candied ginger (finely diced)

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Method

Tips

You'll need to start preparing the elements of this recipe a few hours in advance to allow the dessert to set before serving.

Ginger Pears

Place all the ingredients except the pear into a saucepan and bring to the boil, stirring.
Simmer gently for 5 minutes to allow the flavours to infuse.
Reduce heat to low, and add the pear, cut-side down, in a single layer, making sure they are immersed in the syrup.
Lay a sheet of baking paper over top and weigh down with a plate or saucer that fits inside the saucepan to keep the pears submerged. This is so the surface doesn’t oxidise.
Simmer gently for 15–20 minutes or until the pears are soft and tender.
Remove pear with a slotted spoon and set aside.
Reserve the poaching liquid for later use (keep refrigerated).

Lemon Cream

Blend the cream cheese in a food processor until softened and smooth.
Add the remaining lemon cream ingredients and pulse until just combined. Don’t over-whip or the mixture will become too sloppy. Stop halfway through and scrape down the sides to ensure everything is incorporated.

Ginger Crumble

Preheat oven to 180°C fan-forced (200°C conventional) and lightly grease a flat baking tray.
Blend the biscuits and nougat in a food processor to make fine crumbs.
Tip into a bowl, pour in the melted butter and mix thoroughly; it should have the texture of wet sand.
Spread mixture onto the prepared baking tray and bake for 15 minutes or until golden and slightly toasted. Check halfway through, and stir to keep the brown colour evenly distributed.
Cool completely and store in an airtight container until ready to serve.

Bringing It All Together

Cut each pear half into 3 slices and arrange in the glasses to cover the base.
Scatter the fruit mince and diced candied ginger over the pear, then half-fill each glass with lemon cream and smooth the surface.
Cover and refrigerate for 3 hours (or overnight).
To serve, spoon over a 1 cm-thick layer of ginger crumble.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Christine Manfield’s Ginger Pear, Lemon Cream, and Ginger Crumble

Christine Manfieldʼs Ginger Pear, Lemon Cream, and Ginger Crumble recipe tastes incredible. See ingredients & method below.

Pear and ginger make great partners in the flavour world and the lemon cream is a nod to an uncooked cheesecake filling, adding a gentle tang to the spiciness of the ginger.

prep

cook

yield

difficulty

Pairs with

Cider

Moscato d'Asti

Ingredients

Ginger Pears

600 g caster sugar
600 ml water
100 ml ginger wine (I suggest Stone's Original Green Ginger Wine)
100 g fresh ginger (finely sliced)
1 vanilla bean (split in half lengthwise)
4 small pears (peeled, halved and cored)

Lemon Cream

200 g cream cheese
100 g crème fraîche
Zest of 1 lemon
15 ml lemon (juice, strained)
75 g caster sugar
2 large eggs (beaten)

Ginger Crumble

200 g ginger shortbread biscuits (broken into pieces)
50 g hard nougat (chopped into small pieces)
50 g unsalted butter (melted)

To Serve

2 tbsp fruit mince
1 tbsp candied ginger (finely diced)

Method

You'll need to start preparing the elements of this recipe a few hours in advance to allow the dessert to set before serving.

Ginger Pears

Place all the ingredients except the pear into a saucepan and bring to the boil, stirring.
Simmer gently for 5 minutes to allow the flavours to infuse.
Reduce heat to low, and add the pear, cut-side down, in a single layer, making sure they are immersed in the syrup.
Lay a sheet of baking paper over top and weigh down with a plate or saucer that fits inside the saucepan to keep the pears submerged. This is so the surface doesn’t oxidise.
Simmer gently for 15–20 minutes or until the pears are soft and tender.
Remove pear with a slotted spoon and set aside.
Reserve the poaching liquid for later use (keep refrigerated).

Lemon Cream

Blend the cream cheese in a food processor until softened and smooth.
Add the remaining lemon cream ingredients and pulse until just combined. Don’t over-whip or the mixture will become too sloppy. Stop halfway through and scrape down the sides to ensure everything is incorporated.

Ginger Crumble

Preheat oven to 180°C fan-forced (200°C conventional) and lightly grease a flat baking tray.
Blend the biscuits and nougat in a food processor to make fine crumbs.
Tip into a bowl, pour in the melted butter and mix thoroughly; it should have the texture of wet sand.
Spread mixture onto the prepared baking tray and bake for 15 minutes or until golden and slightly toasted. Check halfway through, and stir to keep the brown colour evenly distributed.
Cool completely and store in an airtight container until ready to serve.

Bringing It All Together

Cut each pear half into 3 slices and arrange in the glasses to cover the base.
Scatter the fruit mince and diced candied ginger over the pear, then half-fill each glass with lemon cream and smooth the surface.
Cover and refrigerate for 3 hours (or overnight).
To serve, spoon over a 1 cm-thick layer of ginger crumble.

Tips

Use your preferred brand of ginger shortbread biscuits for the crumble, I use the ones from Byron Bay Cookie Company or Ginger Thins.