Whiskey pies

AT A GLANCE

  • Serves 4 people

"I adore the whiskey pies from Le Bon Ton. May I please have the recipe?"
Bruce Wood, Carlton, Vic

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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 300 ml freshly squeezed orange juice (from 3-4 oranges)
  • 165 gm dried pitted dates
  • 1½ tsp bicarbonate of soda
  • 175 gm brown sugar
  • 85 gm butter
  • 2 eggs
  • 170 gm plain flour, sieved
  • 2½ tsp baking powder
  • 1 tsp pure vanilla extract
  •  
  • Butterscotch sauce
  • 90 gm caster sugar
  • 1½ tbsp light corn syrup (see note)
  • 75 ml thickened cream
  • 50 gm butter, softened
  •  
  • Glazed pecans
  • 30 gm light corn syrup
  • 15 gm caster sugar
  • 80 gm pecan nuts
  •  
  • Whiskey glaze
  • 15 gm butter
  • 60 gm caster sugar
  • 30 ml whiskey
  •  
  • Sweet cream
  • 2 tsp whiskey
  • 250 ml (1 cup) thickened cream
  • 1½ tsp caster sugar
01   Bring juice and dates to the boil in a large saucepan. Slowly stir in bicarbonate soda, being careful as mixture will bubble up. Cook until slightly softened (2 minutes), then remove from heat and set aside to cool completely (40-50 minutes). Coarsely mash date mixture with a fork and set aside.
02   For butterscotch sauce, bring sugar and corn syrup to the boil in a saucepan over high heat, stirring to dissolve sugar, then simmer until amber in colour and syrup reaches 180C (5-7 minutes). Remove from heat, slowly add cream and butter (be careful, hot mixture may spit) and stir until combined, then set aside to cool completely (40-50 minutes).
03   For glazed pecans, preheat oven to 150C and line an oven tray with baking paper. Stir corn syrup, sugar and 1 tsp water in a saucepan over medium heat until sugar dissolves (1-2 minutes). Add pecans, stir to coat, then transfer nuts to lined oven tray, separating each nut and bake, rotating tray once, until nuts are golden brown (7-9 minutes). Set aside to cool (10-15 minutes).
04   For whiskey glaze, melt butter in a small saucepan over medium heat. Add sugar and a small pinch salt and 1 tsp water, stir, remove from heat and add whiskey.
05   Preheat oven at 150C and grease four 12cm-diameter metal pie tins. Beat brown sugar and butter in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating well and scraping down sides of bowl after each addition. Add flour, baking powder and vanilla, and mix to combine, then stir in date mixture. Spoon mixture into pie tins to three-quarters full, smooth tops and bake until a skewer inserted withdraws clean (20-25 minutes). Brush glaze over pies while warm and set aside to cool (30-40 minutes).
06   For sweet cream, whisk ingredients in an electric mixer until stiff peaks form (2-3 minutes).
07   To serve, turn pies out, spoon cream on top, drizzle with butterscotch sauce and top with glazed pecans.

Note Light corn syrup is available from select supermarkets and delicatessens.

Topics:

BAKING, PECANS, WHISKEY, FRENCH, DATES, CHEFS' RECIPES, SPRING, ORANGES, DESSERT

Recipe:

LE BON TON, MELBOURNE

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES , NICK BANBURY

FEATURED IN

Nov 2015

Nov 2015

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