My lovely friend Sarah, i.e. Scrumptious Sally, gave me the beautiful ‘Tea with Bea’ book for Christmas. I have never been to Bea’s of Bloomsbury, but after looking at the stunning pictures in the book I am very keen to go. The chocolate cake pictured on the front cover looks especially inviting.
Though I haven’t, strictly speaking, tested an entire recipe from the book as yet, I did use it to guide me through this extremely tasty pear and frangipane tart.
I used my mother-in-law’s simple recipe for pears poached in red wine. This is another favourite dessert for us at Christmas time, usually served warm with a big dollop of creme fraiche. You simply bring half a pint of red wine to the boil, with a teaspoon of cinnamon, a slice of lemon rind and 3 tbsp of caster sugar, then poach six peeled pears in the red wine mix for around 40 minutes.