Home
Recipes
Pies & Tarts
Fruit Pies
Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe

Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe

Learn how to make this showstopping homemade pie featuring pears poached in aged red wine, nestled in spiced custard and topped with the best speculoos cookie lattice. This easy baking recipe combines classic techniques with impressive presentation for a dessert that balances sophisticated flavors with comforting warmth.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
70 mins
Serves:
1 pie (8 slices)
An overhead shot captures the intricate speculoos cookie lattice pattern, beautifully browned with glossy crimson wine-poached pears peeking through the gaps. A cross-section reveals layers of burgundy-hued pears nestled in amber spiced custard against the flaky golden crust. Natural light highlights the caramelized edges of the cookie lattice and the glistening fruit. The pie sits on a weathered wooden board, dusted with powdered sugar, beside a small pot of crème fraîche and a delicate glass of ruby port. Scattered cinnamon sticks, whole star anise, and speculoos cookie crumbs complete the rustic autumn tableau.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the wine-poached pears:</li><li class="ingredients-single-item">750ml full-bodied red wine (Merlot or Cabernet Sauvignon)</li><li class="ingredients-single-item">60ml port wine (optional, for depth)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">5 cloves</li><li class="ingredients-single-item">1 vanilla pod, split</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">4-5 firm pears (Bosc or Anjou), peeled, halved and cored</li><li class="ingredients-single-item">For the spiced custard:</li><li class="ingredients-single-item">120ml poaching liquid, reduced</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/8 tsp ground cloves</li><li class="ingredients-single-item">For the speculoos lattice:</li><li class="ingredients-single-item">200g speculoos cookies (or gingersnaps)</li><li class="ingredients-single-item">60g melted butter</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large saucepan</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie dough. In a food processor, pulse together flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining (these butter pockets create flakiness during baking). Slowly drizzle in ice water while pulsing until the dough just begins to come together – it should hold when pressed between your fingers but shouldn't be wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface, form into a disc without overworking it (overhandling develops gluten, making the crust tough). Wrap in plastic and refrigerate for at least 1 hour or up to 2 days. Cold dough is crucial for a flaky crust as it allows the butter to remain solid until hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the wine-poached pears. In a large saucepan, combine the red wine, port wine (if using), sugar, cinnamon stick, star anise, cloves, vanilla pod, and orange zest. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully add the peeled, halved pears to the simmering liquid. The liquid should just cover the pears – if not, add a little water. Reduce heat to low, cover partially, and poach for 20-25 minutes until the pears are tender but still hold their shape when pierced with a knife. The cooking time will vary depending on the ripeness of your pears.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a slotted spoon, gently transfer the pears to a plate to cool. Increase the heat to medium-high and reduce the poaching liquid by half until slightly syrupy, about 15-20 minutes. This intensifies the flavors for both the custard and the pears. Set aside 120ml of the reduced liquid for the custard and let cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F). Roll out the chilled pie dough on a floured surface to about 3mm thickness and transfer to a 23cm pie dish. Trim the excess, leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom with a fork several times, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until just beginning to color. Reduce oven temperature to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the speculoos lattice, place the cookies in a food processor and pulse until finely ground. Mix with melted butter until the mixture resembles wet sand and holds together when pressed. Roll the mixture between two sheets of parchment paper to about 5mm thickness. Refrigerate for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Prepare the spiced custard by whisking together the reduced wine syrup, eggs, sugar, heavy cream, cinnamon, ginger, and cloves until smooth. The custard serves as a binding agent for the pears while adding richness and complementary spice notes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Slice the cooled poached pears into 1cm thick slices, keeping their shape intact. Arrange them decoratively in the blind-baked pie shell, overlapping slightly. Gently pour the custard mixture over and around the pears, being careful not to overfill – leave about 1cm from the top of the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the chilled speculoos dough from the refrigerator and cut into 2cm wide strips using a sharp knife or pastry wheel. Create a lattice pattern over the pie by placing strips in one direction, then weaving perpendicular strips over and under. The beauty of this cookie lattice is that it's more forgiving than traditional pastry lattice – don't worry if pieces break, just press them back together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the lattice strips with beaten egg wash, which will help the cookie lattice develop a beautiful golden color and slight shine. Place the pie on a baking sheet (to catch any potential overflow) and bake for 40-45 minutes until the custard is set with just a slight wobble in the center and the lattice is golden brown. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the custard to fully set and flavors to meld. Serve at room temperature with a dollop of lightly whipped cream or crème fraîche to complement the rich, wine-infused filling. This pie will keep for up to 3 days refrigerated, though the lattice will soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe?

This elegant pie combines all-purpose flour, butter, sugar and salt for the crust; red wine, port, sugar, cinnamon, star anise, cloves, vanilla and orange for poaching pears; eggs, cream and spices for the custard; and speculoos cookies with butter for the lattice topping.

How to cook Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe at home?

Learn how to cook Aged Wine-Poached Pear Pie with Speculoos Lattice by first preparing a buttery pie crust, then poaching pears in spiced red wine, creating a rich custard with reduced poaching liquid, and topping it all with a beautiful speculoos cookie lattice before baking until golden and set.

What's the best type of pear to use for wine-poached desserts?

Firm varieties like Bosc or Anjou pears are ideal for wine poaching as they hold their shape well during cooking without turning mushy. Choose slightly underripe pears that yield slightly to pressure but aren't completely soft for the best texture and wine absorption.

Can I make the speculoos lattice with homemade cookies instead of store-bought?

Absolutely! Homemade speculoos or gingersnap cookies work beautifully for the lattice. Ensure they're baked until crisp, then cool completely before processing. The higher spice content in homemade cookies can actually enhance the flavour profile of your finished pie.

How can I prevent my custard from curdling when adding the wine reduction?

To prevent curdling, ensure your wine reduction has completely cooled before incorporating it into the egg mixture. Whisking continuously while gradually adding the reduction helps maintain a smooth texture. If still concerned, temper the eggs by adding a small amount of warm reduction first.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-20", "description": "Learn how to make this showstopping homemade pie featuring pears poached in aged red wine, nestled in spiced custard and topped with the best speculoos cookie lattice. This easy baking recipe combines classic techniques with impressive presentation for a dessert that balances sophisticated flavors with comforting warmth.", "prepTime": "PT45M", "cookTime": "PT1H10M", "totalTime": "PT1H55M", "keywords": "wine-poached pears, speculoos lattice pie, spiced custard dessert, holiday baking, elegant dessert", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "48 g", "proteinContent": "5 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "115 mg", "sodiumContent": "210 mg", "sugarContent": "28 g", "servingSize": "1 slice" }, "recipeIngredient": [ "225g all-purpose flour", "30g granulated sugar", "1/4 tsp salt", "150g cold unsalted butter, cubed", "60ml ice-cold water", "750ml full-bodied red wine (Merlot or Cabernet Sauvignon)", "60ml port wine (optional, for depth)", "150g granulated sugar", "1 cinnamon stick", "2 star anise", "5 cloves", "1 vanilla pod, split", "Zest of 1 orange", "4-5 firm pears (Bosc or Anjou), peeled, halved and cored", "120ml poaching liquid, reduced", "3 large eggs", "50g granulated sugar", "120ml heavy cream", "1 tsp ground cinnamon", "1/4 tsp ground ginger", "1/8 tsp ground cloves", "200g speculoos cookies (or gingersnaps)", "60g melted butter", "1 egg, beaten (for egg wash)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pie dough", "text": "In a food processor, pulse together flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Slowly drizzle in ice water while pulsing until the dough just begins to come together." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Turn the dough onto a lightly floured surface, form into a disc without overworking it. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days." }, { "@type": "HowToStep", "name": "Prepare poaching liquid", "text": "In a large saucepan, combine the red wine, port wine (if using), sugar, cinnamon stick, star anise, cloves, vanilla pod, and orange zest. Bring to a gentle simmer over medium heat, stirring until sugar dissolves." }, { "@type": "HowToStep", "name": "Poach pears", "text": "Carefully add the peeled, halved pears to the simmering liquid. Reduce heat to low, cover partially, and poach for 20-25 minutes until the pears are tender but still hold their shape when pierced with a knife." }, { "@type": "HowToStep", "name": "Reduce poaching liquid", "text": "Using a slotted spoon, gently transfer the pears to a plate to cool. Increase the heat to medium-high and reduce the poaching liquid by half until slightly syrupy, about 15-20 minutes. Set aside 120ml of the reduced liquid for the custard and let cool." }, { "@type": "HowToStep", "name": "Blind bake crust", "text": "Preheat your oven to 190°C (375°F). Roll out the chilled pie dough and transfer to a 23cm pie dish. Trim excess, crimp edges, prick bottom with fork, line with parchment, fill with pie weights, and blind bake for 15 minutes. Remove weights and bake 5-7 minutes more. Reduce oven to 180°C (350°F)." }, { "@type": "HowToStep", "name": "Prepare speculoos lattice", "text": "Place the cookies in a food processor and pulse until finely ground. Mix with melted butter until the mixture resembles wet sand. Roll between parchment paper to about 5mm thickness. Refrigerate for 15 minutes to firm up." }, { "@type": "HowToStep", "name": "Make spiced custard", "text": "Whisk together the reduced wine syrup, eggs, sugar, heavy cream, cinnamon, ginger, and cloves until smooth." }, { "@type": "HowToStep", "name": "Assemble pie", "text": "Slice the cooled poached pears into 1cm thick slices, keeping their shape intact. Arrange them decoratively in the blind-baked pie shell. Gently pour the custard mixture over and around the pears, being careful not to overfill." }, { "@type": "HowToStep", "name": "Create lattice top", "text": "Cut the chilled speculoos dough into 2cm wide strips. Create a lattice pattern over the pie by placing strips in one direction, then weaving perpendicular strips over and under." }, { "@type": "HowToStep", "name": "Bake pie", "text": "Brush the lattice strips with beaten egg wash. Place the pie on a baking sheet and bake for 40-45 minutes until the custard is set with just a slight wobble in the center and the lattice is golden brown." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. Serve at room temperature with a dollop of lightly whipped cream or crème fraîche." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-02", "reviewBody": "This wine-poached pear pie was the star of my dinner party! The speculoos lattice adds such a wonderful spiced flavor that complements the wine-soaked pears perfectly. Everyone was impressed with the presentation and flavors.", "name": "Elegant dessert for dinner parties!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dupont", "datePublished": "2024-06-05", "reviewBody": "As a wine enthusiast, I was worried the wine flavor would overpower the delicate pears, but this recipe achieves perfect balance. I used a good Cabernet Sauvignon and the results were magnificent - subtle wine notes that enhance rather than mask the fruit.", "name": "Wine flavor perfectly balanced!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-10", "reviewBody": "The speculoos lattice seemed intimidating at first, but the detailed instructions made it manageable. The cookie topping caramelizes beautifully in the oven and adds such a wonderful texture contrast to the soft pears. Absolutely worth the effort!", "name": "Speculoos lattice worth every effort!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Schmidt", "datePublished": "2024-06-15", "reviewBody": "I made this for Thanksgiving instead of the usual apple pie, and it was a complete showstopper! The deep burgundy color of the pears against the golden lattice created a stunning presentation. This will be our new holiday tradition.", "name": "Showstopper at Thanksgiving dinner!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-06-18", "reviewBody": "I had some hard, underripe pears that I thought would go to waste, but this poaching technique transformed them completely! They became tender and infused with wonderful spiced wine flavor. The custard filling brings everything together perfectly.", "name": "Poaching technique transformed tough pears!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This elegant pie combines all-purpose flour, butter, sugar and salt for the crust; red wine, port, sugar, cinnamon, star anise, cloves, vanilla and orange for poaching pears; eggs, cream and spices for the custard; and speculoos cookies with butter for the lattice topping." } }, { "@type": "Question", "name": "How to cook Aged Wine-Poached Pear Pie with Speculoos Lattice Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Aged Wine-Poached Pear Pie with Speculoos Lattice by first preparing a buttery pie crust, then poaching pears in spiced red wine, creating a rich custard with reduced poaching liquid, and topping it all with a beautiful speculoos cookie lattice before baking until golden and set." } }, { "@type": "Question", "name": "What's the best type of pear to use for wine-poached desserts?", "acceptedAnswer": { "@type": "Answer", "text": "Firm varieties like Bosc or Anjou pears are ideal for wine poaching as they hold their shape well during cooking without turning mushy. Choose slightly underripe pears that yield slightly to pressure but aren't completely soft for the best texture and wine absorption." } }, { "@type": "Question", "name": "Can I make the speculoos lattice with homemade cookies instead of store-bought?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! Homemade speculoos or gingersnap cookies work beautifully for the lattice. Ensure they're baked until crisp, then cool completely before processing. The higher spice content in homemade cookies can actually enhance the flavour profile of your finished pie." } }, { "@type": "Question", "name": "How can I prevent my custard from curdling when adding the wine reduction?", "acceptedAnswer": { "@type": "Answer", "text": "To prevent curdling, ensure your wine reduction has completely cooled before incorporating it into the egg mixture. Whisking continuously while gradually adding the reduction helps maintain a smooth texture. If still concerned, temper the eggs by adding a small amount of warm reduction first." } } ] }