Recipes from the Road: picture courtesy of O&O Capetown

ROASTED PEARS WITH ORANGE-DATE PUREE, BRANDY ANGLAISE AND CRISP CINNAMON WAIVERS

9 pears, peeled, cored and quartered
1 cup sugar syrup
1/2 cup freshly squeezed lemon juice
Pulp and pod of 1 vanilla bean
6 medjool dates, julienned, plus 3 chopped
1/3 cup freshly squeezed orange juice
¼ cup water
Pear-brandy anglaisse

Cook the pears with the sugar syrup, lemon juice and vanilla pulp and pod over medium heat for 10 minutes or until tender.
To prepare the dates: cook the julienned dates in orange juice until just warm. Remove the dates and reserve the juice. Dice 2 tablespoons of the dates for garnish.
To make the date puree, place 3 chopped dates in a blender with the water and the reserved orange juice. Puree for three minutes or until smooth.

Pear-brandy anglaisse
¼ cup sugar
½ cup cream
½ ripe pear, peeled, cored and diced
2 tablespoons brandy

Dissolve the sugar in the cream over medium heat. Add the pear and simmer for 4-5 minutes, or until the pear is softened. Puree the mixture and strain through a fine mesh sieve. Stir in the brandy. Re-blend just before serving.

Crisp cinnamon, ginger wafers
1 cup caster sugar
4½ oz golden syrup
1 stick plus 1 tbsp unsalted butter
1 tablespoon orange juice
1 teaspoon finely grated orange zest
4½ oz plain flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon

Preheat oven to 350°. Line 2 baking trays with greaseproof paper. Combine sugar, golden syrup, butter, orange juice and zest in a sauce pan over low heat until the butter has melted. Stir thoroughly, and then remove from the heat. Sift the flour and spices into a bowl and make a well in the center. Pour in the golden syrup mixture and stir until well combined and smooth. Drop small teaspoons of the batter onto the prepared baking trays, leaving 2 inches between each one to allow for spreading. Bake for 8 minutes, until an even golden brown. Remove from the oven and transfer to a wire rack to cool.

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