Indulge in our selection of best winter desserts to warm the heart this season. We’ve centred around the fruits of the season and provided some rich and decadent desserts to satisfy your winter cravings.
Mulled Wine Pears Recipe
3 cups (750ml) red wine (such as shiraz)
1 cup (220g) raw sugar
4 star anise
1 tsp ground cinnamon
2 whole cloves
2 tbs honey
Pears, peeled, cored
Buche d’Affinois (triple cream brie), to serve
Combine wine, sugar, spices and honey in a saucepan over medium heat and bring to the boil. Cook, stirring, for 1-2 minutes until sugar dissolves.
Add pears, topping up pan with extra water to cover. Bring to a simmer, then cover surface with baking paper. Reduce heat to low, then cook for 40 minutes or until pears are tender. Transfer the pears to a plate and set aside.
Increase the heat to medium and cook the syrup for 15 minutes or until reduced.
Serve the pears warm drizzled with syrup and with chunks of brie.
Sticky Fig & Pecan Pudding with Toffee Sauce
175g dried figs, roughly chopped, plus 3 extra dried figs cut into quarters
50ml strong espresso coffee
90g unsalted butter, softened
150g brown sugar
2 eggs, lightly beaten
1 teaspoon baking powder
175g self-raising flour
3/4 cup (90g) pecans, roughly chopped, plus extra to serve
125g unsalted butter, chopped
175g brown sugar
1/2 cup (125ml) thickened cream
Preheat the oven to 180°C. Grease a 1L pudding basin and line the base with baking paper.
Place the chopped figs in a bowl with coffee and allow to soak for 15 minutes.
Place butter, sugar, eggs, baking powder and flour in a large bowl and beat with a wooden spoon until smooth. Add pecans, soaked figs and any remaining coffee, stirring to combine, then stir in 1/2 cup (125ml) hot water.
Pour batter into pudding basin. Cover the surface closely with a circle of baking paper, then cover the basin tightly with foil. Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
Meanwhile, for the toffee sauce, place butter and sugar in a saucepan over low heat, stirring constantly until the butter has melted and the sugar has dissolved. Stir in the thickened cream and increase heat to medium. Bring to just below boiling point, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes until slightly thickened.
Turn pudding out onto a serving dish, scatter with extra figs and pecans, then drizzle with the toffee sauce. Serve warm.
Apple & Rhubarb with Ginger Crumble
500g rhubarb, ends trimmed, washed, cut into 2cm pieces
4 red apples, peeled, cored, cut into 2cm pieces
60ml (1/4 cup) water
100g (1/2 cup) caster sugar
1 x 250g pkt gingernut biscuits, coarsely broken
60g (1/4 cup) finely chopped crystallised ginger
50g butter, melted
2 tablespoons brown sugar
Vanilla ice-cream, to serve
Preheat oven to 180°C. Combine the rhubarb, apple and water in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the rhubarb softens.
Add the caster sugar to the pan and stir until the sugar dissolves. Pour the rhubarb mixture into a 1.5L (6-cup) capacity ovenproof dish.
Combine the biscuit, ginger, butter and brown sugar in a medium bowl.
Sprinkle the biscuit mixture over the rhubarb. Bake in oven for 10 minutes or until the crumble is crisp and the rhubarb mixture bubbles. Serve immediately with ice-cream.