INGREDIENTS
8
Conference pears, ripe
50 milliliters
Grenadine
10
Cardamom pods
115 g
Castor sugar
1
Cinnamon stick
110 g
Plain flour
55 g
Rice flour or cornflour
1
Star anise
1
Small splash Sunflower oil
50 g
Hazelnuts, whole
110 g
Butter, unsalted
500 milliliters
Ruby port
50ml cassis
Ingredient ending