Poached Pear
  • Complexity: Advanced
  • Srv: 6
  • Total Time: 1 hr

Poached pear in spicy wine

Ingredients

  • 4 pears (Bartlett are good for poaching)
  • 1 liter of red wine
  • 400 gr of sugar
  • 1 cinnamon stick
  • 1 vanilla bean split and scraped
  • 2 orange zest

Directions

  1. Peel, seed and half the pears
  2. Put all other ingredients in pot and bring to a to a boil
  3. Add in the pears and simmer for 10 minutes until pears are soft to the knife
  4. Option: Take the left over poaching liquid and reduce it to a glaze (reduce by 2/3)

Coconut Tuiles

Ingredients

  • 260 g powdered sugar
  • 270 g coconut shredded
  • 5 eggs one at a time
  • 30 g melted butter

Directions

  1. Mix sugar and shredded coconut together in a food processor.
  2. Add 5 eggs one by one.
  3. Add the melted butter. Refrigerate for 30 minutes.
  4. “Spoon” thin on an exopad sheet.
  5. Bake at 325 F for 10 minutes. Remove from sheet pan with a spatula carefully.

Crème Anglaise

Ingredients

  • 1 quart of milk
  • 200 g yolks
  • 180 gr sugar
  • 1 vanilla bean or 1 teasp of vanilla paste

Directions

  1. Bring milk and vanilla bean split to a boil
  2. In a separate bowl, mix sugar and yolks
  3. Pour hot milk onto the mixed sugar and yolks, mix together and then and put the new mixture back in sauce pan
  4. Whisk continuously until mixture reaches 184 F.
  5. Strain with fine mesh and let cool

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