Lattaiolo with red-wine poached pears


Lattaiolo with red-wine poached pears

Total Time: 1 Hour


  • 1L (4 cups) milk
  • 1 vanilla bean, split, seeds scraped
  • 300ml pure (thin) cream
  • 1 tsp grated nutmeg
  • 2 eggs, plus 6 extra yolks
  • 185g caster sugar
  • 2 tbs plain flour


  • 1 vanilla bean, split, seeds scraped
  • 700ml red wine
  • 1 cup (220g) caster sugar
  • 1 each cinnamon quill and bay leaf
  • Zest and juice of 1 orange
  • 8 small pears (such as corella), peeled with stems intact, rubbed with lemon


  1. For the pears, place vanilla, wine, sugar, cinnamon, bay leaf, zest and juice in a saucepan. Stir over medium-low heat to dissolve sugar, then add pears and cook over low heat for 10 minutes or until tender when tested with a skewer.
  2. Transfer pears to a bowl, bring the cooking liquid to the boil and cook until reduced and syrupy. Pour the syrup over the pears, cool, then chill until required.
  3. For the lattaiolo, combine milk, vanilla pod and seeds, cream and nutmeg in a pan over medium-low heat and bring to a simmer. Set aside for 30 minutes to infuse.
  4. Preheat oven to 160°C. Place eggs and yolks in a bowl with sugar and flour, then whisk gently to combine. Reheat milk and pour over eggs, lightly whisking to combine. Strain into a jug. Pour into eight 1/2 cup (125ml) ovenproof ramekins. Place in a roasting pan and pour in enough water to come halfway up the sides of the dishes. Bake for 15-20 minutes or until just set. Cool, then chill until cold. Serve topped with sliced, fanned-out pears and syrup.