All posts tagged Pear

The Fallen Pear

Poached Corella Pear with Salted Caramel, Oatmeal Crumble, Yoghurt Sorbet and Chocolate Twigs

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

Poached Pear

  • 4 x Corella Pears
  • 1 cup caster sugar
  • 2 T of white wine
  • 2 x star anise
  • 1 x cinnamon quill

Salted Caramel Sauce

  • 100g caster sugar
  • 200ml pure cream
  • 20g salted butter
  • 1g salt

Oatmeal Crumble

  • 100g Rolled oats
  • 100g unsalted butter (melted)
  • 100g brown sugar

Yoghurt Sorbet

  • 350ml milk
  • 140 sugar
  • 70 glucose
  • 500g yoghurt
  • 1 juiced lemon


Methods:

Poached Pear

– Bring all ingredients to a boil.
– Peel pears and simmer for 20 min
– Once cooked through, cool.
– Then core the pear leaving a piece to plug up the bottom.
– Fill the pear with caramel and plug the bottom up.
– Finish in 200° oven

Salted Caramel Sauce

– Bring Sugar to dry caramel
– Deglaze with cream
– Reduce to consistency
– Finish with butter and salt

Oatmeal Crumble

– Melt chocolate and cocoa butter together
– Get a bucket with cold water and a few ice cubes ready
– Fill piping bag with chocolate
– Squeeze with force straight down into the ice water. Continue until finished
– Gently take chocolate out
– Serve

Yoghurt Sorbet

– Boil sugar, milk and glucose
– Cool slightly. Add yoghurt and lemon juice, whiskey well. Cool.
– Churn

Vanilla Poached Pear with Truffle Chantilly

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 3 beurre Bosc pear
  • 2 vanilla pod
  • 250 g sugar
  • 1 l water
  • 1 truffle
  • 200 ml pure cream
  • 50 sour cream
  • 50 g icing sugar


Method:

– Peel the pears, cut in half and trim the core out.
– Place pears in a pot with water, sugar, vanilla, and sliced truffles.
– Cook for about 25 minutes until soft.
– Chop the truffles and mix in sweetened whipped cream.
– Serve with biscuits.