Lavender Poached Pear With Poire Williams Pudding Food

LAVENDER POACHED PEAR WITH POIRE WILLIAMS PUDDING

Steps:

• Make the dough for the sponge the day before. Put the yeast, honey, vanilla seeds, flour and a pinch of salt in a stand mixer with a whisk attachment (use an electric hand whisk and large bowl if you don't have a stand mixer) and whisk for 30 secs to combine. On a medium speed, slowly add the eggs, then increase the speed and gradually beat in the butter, waiting for one bit to be fully incorporated before adding more. The texture of the finished dough will be very wet, similar to brioche. Cover the bowl with cling film and prove overnight in the fridge - this will make the dough easier to handle.
• The pears can also be poached the day before. Mix the sugar with the lemon juice and 500ml water in a medium saucepan and bring to the boil. Add the thyme, lavender, honey and pears, then lower the heat and poach gently for 10 mins (firm pears may take longer). Remove the pears from the heat and leave to cool in the syrup, then refrigerate until needed.
• The next day, divide the dough into eight balls . Put each one into a buttered dariole mould, cover with buttered cling film and prove in a warm place for 1 -1 1/2 hrs until the dough has doubled in size. About 20 mins before the dough has finished proving, heat oven to 180C/160C fan/gas 4. Bake the dough for 12 mins until golden and risen. Remove the puddings from the oven and cool for 5 mins, then remove from the moulds and transfer to a wire rack to cool completely.
• To assemble the pudding, drain the poaching liquor into a saucepan, bring to the boil, then reduce the liquid by half. Put the sponges in a deep-sided dish, then pour over the hot syrup. Cover with cling film and leave for 30 mins, turning the puddings over halfway through. Pour the Poire Williams over the sponges, re-cover and leave for a further 30 mins . Serve one pudding per person with the poached pears, a dollop of Chantilly cream, a drizzle of the poaching syrup and some fresh lavender, if you like.

VANILLA POACHED PEARS WITH ALMOND BUTTER PORRIDGE TOPPING

Steps:

• Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.
• Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to cool. Can be kept chilled in the liquid for up to one week.
• Meanwhile, make your porridge. Mix the almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the toasted flaked almonds.

POACHED PEARS BELLE HELENE

Steps:

• Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
• Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
• Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
• Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
• Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.