Amarula gold poached pear and jelly
Late summer in the Lowveld means that the fruit of the Marula tree ripens. It is a great favourite with many animals, including our elephants. Our youngest baby Mambo races out each morning to hoover up the fallen fruits before the monkeys can get their paws on them.
Of course, for humans the fruit of the Marula tree can only mean one thing… Amarula! This is one of South Africa’s most iconic drinks and we are very proud that Sebakwe, one of the Camp Jabulani elephants, is depicted on their labels.
In the last 12 months the nearby Amarula factory has also launched a popular new product, ‘Amarula Gold’ which is double-distilled and cured in oak. In addition to being a delicious drink, the
Amarula product make perfect ingredients for authentic South African cocktails and desserts.
Inspired by this season of bountiful harvest Chef Dylan created a masterpiece dessert of Amarula Gold poached pear and jelly, served with homemade Amarula Cream and smoked cashew nut ice cream.
- 4 Forelle pears, cores removed
- 125ml Amarula Gold liquer
- 100g White granulated sugar
- 400ml Appletiser
- 4 Gelatine leaves
- Place the sugar, appletiser, Amarula Gold and the Forelle pears into a pot so that the pears are covered with liquid.
- Place over medium heat and cook for approximately 30 minutes, or until the pears are soft.
- Remove the pears and keep the poaching liquid.
- Place the pears in the fridge to help stop the cooking process.
- Allow the poaching liquid to cool, soak the gelatine leaves in ice water to rehydrate, and once the poaching liquid has cooled down to just above room temperature add the gelatine leaves to the liquid.
- Grease the jelly mould of your choice, and add the Amarula jelly liquid. Allow to set.
- Remove the jelly when ready to serve.
Smoked cashew nut and Amarula ice cream
This was the first time our chef had tried this recipe. He was looking for something original to use for guests from Amarula who we had the pleasure of hosting. He came up with the idea of combining Amarula and Rooibos Tea – two iconic South African products, which when combined, make a bit of magic.
We were ‘gobsmacked’ by the flavour of the end product. The first taste sensation was of creamy Amarula, followed by the subtle flavour of rooibos smoke at the back of the palate.
Needless to say our guests were equally astonished and enjoyed the delectable treat.
- 875ml Cream
- 125ml Amarula Cream
- 7 Egg yolks
- 125g Castor sugar
- 1 Vanilla bean, split in half
- A Pinch of salt
- 100g Cashew nuts
- 2 Rooibos tea bags
- First take a medium sized pot and add the contents of 2 Rooibos tea bags.
- Place the cashew nuts in a metal container (heat resistant),and put the metal container with the nuts in the pot with a tight lid together with the Rooibos tea.
- Place over the heat, and allow the tea to smoulder once the pot is full of smoke, enabling the smoke to infuse with the nuts for about 15 Once smoked, finely chop the nuts.
- Heat the cream and castor sugar together in a medium sauce pan until it’s just about to simmer.
- Add Amarula cream liquor and the vanilla pod to the cream mixture.
- Remove from heat, and add the smoked nuts. Leave so that the nuts can transfer the aroma into the ice cream base.
- Cream yolks together and then slowly incorporate the smoked nuts and Amarula mixture while whisking.
- Transfer to a metal bowl which can be placed over a pot of water to cook the ice cream base into an anglaise (custard) form.
- Cook the ice cream base over the pot of water until the custard covers the back of a spoon. Be careful not to overcook, as this will form lumps and your anglaise will split.
- Transfer the mixture into an ice-cream machine, and turn until ready.
- Freeze straight away.
Give this dessert a try and let us know what you think. Yum!