OK, so here in OZ we have instituted a regular get-together of state and federal heads to discuss issues around The 19, and how to deal with it. Officially it is called The National Cabinet.
Enter the ABC Coronavirus Live Blog - an informal stream run by the ABC Newsroom to allow readers to ask questions and get clarifications about the various restrictions, lockdowns, vaccine rollouts, and so on.
It has developed into quite the tight-knit community, with their own in-jokes (Hi Barbara - how's the pool-boy doing?) and their own slang. One of the central pieces of which is the nick-name for the National Cabinet - forever known as the NashyCab. Which resulted in extensive speculation about just what that was.
Over the past couple of weeks, we have entered Nashi season here, and my chance to strike has arrived.
I now present, for the first time in public, The NashiCab.
For the Nut Crumble
- 200g Almonds (or Macadamias)
- 60g Butter
- 50g Brown Sugar
- 50g Raw Sugar
For the Creme Anglais
- 300ml Milk
- 3 Egg Yolks
- 35g White Sugar
- 1/2 Vanilla Pod
- Optional: 1/2tsp Wattle Seeds
For the Fruit
- 3 Nashi Pears
- 200ml Cabernet Sauvignon
- 400ml Water
- 100g Brown Sugar
- 1/8 Vanilla Pod
The Nut Crumble
In a food processor, crush the almonds to a fine crush - about half way between crushed nuts and almond meal. Add butter and sugar and mix well. Spread on a lined baking sheet, and bake at 180C for 15-20 minutes. Remove and cool.
The Creme Anglais
If you have an all-in-one cooking machine, add all the ingredients, except the vanilla, a beating attachment, and then scrape in the seeds from the vanilla pod. Cook at 80C for 5 minutes at a low-moderate speed. If doing this by hand, use a double boiler (or a metal mixing bowl over a small pot) and an egg whisk, and cook for the same time, whisking constantly. When cooked, pour into a second metal mixing bowl to help cool it to stop curdling. When cooled slightly, refrigerate.
Core the nashi pears, and optionally slit the skin. You may peel, if you wish - but I liked the texture the skin gives. Place all ingredients in a small pot, and bring to a simmer. Simmer for 30 minutes. Remove the nashi pears, cool, and refrigerate.
Take a dessert bowl, and cover the bottom with about 5mm of the nut crumble. Place one of the nashi pears in the middle, with the core-hole up. Fill with more crumble. Pour the creme anglais over the top, and allow to puddle slightly in the crumble. Serve with a splade. Repeat for the other nashi pears.