3 medium Packam pears, peeled, quartered and cored
500ml Red wine
¼ cup raw caster sugar
2 strips orange peel
1 cinnamon stick
2 star anise
2 slices fresh ginger (3mm thick)
Preheat the oven to 200°C (180°C fan-forced). Lightly grease and dust with flour the base of a round 25cm x 3cm pie dish (old enamel or metal pie plates are perfect).
For the poached pears, place wine, sugar, orange peel, spices and ginger together in a large saucepan, over a medium heat, stirring until sugar has dissolved. Bring to the boil, add pears, then reduce heat to a simmer. Cover and cook for 15 minutes or until pears are tender. Remove from heat, set aside and allow pears to cool completely in cooking liquid. Once pears have cooled, remove from poaching liquid and slice each quarter into thirds. Set aside until required.
On a clean lightly floured work surface, dust both sides of the pastry sheet with a little flour. Cut a 27cm circle from the pastry and line the pie plate with pastry so it sits over the edge of plate, place in refrigerator to chill. Reserve the remaining pastry in the refrigerator for decoration.
Meanwhile to make the ginger frangipane, beat the butter, sugar and ground ginger together in an electric stand mixer until pale and fluffy. Add 2 eggs, one at a time, beating until each has been incorporated. Stir in the ground almonds and candied ginger, mixing until well combined. Spoon the frangipane into the prepared pie tin and spread evenly.
Lay the prepared pear in a concentric pattern on top. Cut shapes from remaining pastry to decorate the edge, brush the pastry border of the pie with egg glaze and top with pastry shapes to decorate. (If you have lots of trim, cut more shapes and bake as little biscuits). Brush decoration all over with egg glaze and sprinkle with the demerara sugar.
Place baking tray in preheated oven and cook for 10 minutes at 200°C (180°C fan-forced) then reduce oven to 180°C (160°C fan-forced) and cook for a further 30 minutes or until pastry is golden and frangipane is cooked through.