Are you looking for a delicious dessert to create this Winter? Wedgewood Nougat and Jackie Cameron School of Food & Wine have teamed up to create this scrumptious ginger and almond pie. ‘I crave pecan pie, so this is my take on the traditional pie – made even more delicious with the additional Wedgewood Angels Nougat Biscuit base and Nougat chunks,’ Jackie tells us.

INGREDIENTS
For the pastry
150 g Champagne Valley Cake Flour
100 g Wedgewood Angels Nougat Biscuits, Ginger-Finely blended
15 ml icing sugar
Pinch fine Oryx salt
150 g salted butter, cold and cut into small blocks
1 egg yolk
60 ml cold water
For the filling
85 g salted butter, soft
95 g brown sugar
2 eggs
5 ml vanilla extract
Pinch fine Oryx salt
10 g fresh ginger, grated
85 ml golden syrup
80 g almonds, whole and roasted
80 g Wedgewood Almond Nougat
For the ginger-poached pears
1,5 L water or ginger beer
200 g white sugar
1 orange, cut in half
4 pears, peeled and cored
1 cinnamon stick
1 star anise
1 clove
20 g fresh ginger, chopped
80 g Wedgewood Almond Nougat

METHOD
For the pastry
1. Sift the flour, biscuit crumbs, icing sugar and salt together.
2. Add the butter, and work in lightly with your fingertips until the mixture resembles fine breadcrumbs.
3. Whisk the egg yolk and water together.
4. Make a hole in the middle of the flour mixture, pour in the water and egg mixture and work lightly into a dough. Press the dough into a ball, wrap in clingfilm and place in the fridge for at least 1 hour, to get cold.
5. Roll out the pastry on a floured surface to fit a 35x11cm pie dish or any similar size (we use a rectangular tin but you can very easier use a 22cm diameter pie dish). Press the pastry into the pastry pie dish, trim the edges and prick the base with a fork. Place back into the fridge to rest for at least one hour.
6. Bake blind with rice/ beans at 200⁰C for about 25 – 30 minutes or until cooked. (Note: to bake blind a tart case, means to partially or completely bake the tart case before filling it. When blind baking, the tart case is lined with parchment/ baking paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes. After baking, the beans or rice are removed and the tart case is filled.)
For the filling
1. Cream the butter and sugar together.
2. Whisk in the eggs, one at a time.
3. Add the vanilla, salt, fresh ginger, golden syrup, combining well.
4. Arrange the almonds and nougat into the pie shell, pour the filling mixture over to fill the tart case.
5. Bake in a preheated oven at 160⁰C for 30 minutes. Remove from the oven and allow to cool down and set. Cut and serve with ginger poached pears
For the ginger-poached pears
1. Bring the Water and Sugar to the boil, stirring continuously
2. Squeeze the orange into this liquid and add the orange skin to this mixture to continue infusing
3. Add the rest of the ingredients to the syrup and simmer until the pears are just-soft, not falling apart. Serve with the Wedgewood Nougat and Almond Pie and thick dollops of fresh cream.

The post Ginger and almond pie with Wedgewood Nougat appeared first on MyKitchen.

Do we need to say anymore? There is no need to feel daunted when facing a nougat recipe. It is incredibly easy to make; our almond and apricot nougat comes together in a mere 6 steps. You will need some liquid glucose and a sugar thermometer, both of which can be purchased from a wide range of supermarkets.

SERVES 6 // COOKING TIME

INGREDIENTS
500g icing sugar
¼ cup honey
2 tsp liquid glucose
2 egg whites
100g almonds, lightly toasted
100g dried apricots, chopped
2 sheets rice paper

METHOD
1. Combine the sugar, honey, glucose and ¼ cup water in a heavy-based pan over a very low heat.
2. Stir the mixture continuously. Using a sugar thermometer to test the temperature, heat the mixtureto 140ºC.
3. Whisk egg whites in a heatproof bowl until stiff. Slowly pour in the sugar syrup, whisking constantly to completely combine. Whisk until stiff.
4. Stir in the almonds and apricots.
5. Pour into a baking tin lined with a sheet of rice paper. Top with the other sheet of rice paper. Press the nougat between the two sheets so that it is even.
6. Leave to cool, then slice into logs and wrap in baking paper.

The post Almond and apricot nougat appeared first on MyKitchen.