Poached Pears In Almond Sauce Food

POACHED PEAR AND ALMOND TART

Steps:

• For the poached pears: In a medium saucepan, bring 4 cups (1 L) water to a boil with the sugar, cinnamon stick, cloves, and star anise. Lower the heat to a low simmer while you prepare the pears. Peel the pears, remove the stems, cut them in half, and core them. Add the pears to the saucepan, bring back to a boil, then lower the heat again. Simmer the pears for 10 to 15 minutes, or until you can easily pierce one with a sharp knife. Drain (keep the syrup to add to smoothies, oatmeal, or cocktails) and set the pears aside to cool. If preparing in advance, store the poached pears in an airtight container and refrigerate for up to 1 day.
• For the crust: In a mixing bowl, combine the powdered sugar, almond flour, all-purpose flour, and salt. Add in the butter and egg, and mix with a fork or your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for up to 1 day.
• For the pastry cream: In a small bowl, whisk together the egg yolks, sugar, and cornstarch. In a medium saucepan, combine the milk, cream, and vanilla, then bring to a simmer. While whisking, slowly pour the egg mixture into the saucepan. Whisk continuously for 2 to 3 minutes, or until the mixture thickens to a glistening cream. Remove from the heat and let cool to room temperature.
• For the frangipane: In a mixing bowl, beat together the butter, powdered sugar, almond flour, and eggs. Incorporate the rum and almond extract.
• Pour the cooled pastry cream over the frangipane and mix to thoroughly combine. If preparing in advance, transfer to an airtight container and refrigerate for up to 1 day.
• To assemble and bake the poached pear and almond tart: If you made them in advance, take the components of the tart out of the refrigerator 30 minutes before baking. Set a rack in the middle of the oven, then preheat to 350°F (175°C). Lightly grease an 11-in (28-cm) tart pan with a removable bottom (see note) and set aside.
• Place the crust between two large sheets of parchment paper, then roll it out to a 12-in (31-cm) circle. Peel the top sheet of parchment paper off the pastry, then flip the crust over to the prepared tart pan. Peel the second sheet of parchment paper off the pastry, then gently ease and press the pastry down into the pan. Poke the bottom of the crust all over with a fork.
• Spread the frangipane filling in an even layer into the crust. Top with the poached pear halves, with the outside of the pear facing up (see note.)
• Bake for about 45 minutes, or until the crust is golden brown and the filling is puffed and golden. Transfer the tart to a cooling rack and cool for at least 2 hours before serving.
• SERVING: Right before serving, lightly dust with powdered sugar and sprinkle with sliced almonds.
• STORAGE: Keep leftover tart under a cake dome at room temperature for a couple of days, or in the refrigerator, uncovered, for up to three days. Refrigerating the tart uncovered will ensure the pastry remains crisp. Always bring the tart back to room temperature before serving it again.

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.

SPICED POACHED PEARS IN CHOCOLATE SAUCE

Steps:

• In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
• To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.

POACHED PEARS IN GINGER-LEMON SAUCE

Steps:

• With a vegetable peeler, pare yellow part only of peel from lemon.
• Cut peel into julienne strips to make 1 table- spoon.
• Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
• Bring to a boil.
• Add pears and more water, if needed, to cover them.
• Simmer, covered, until pears are tender when pierced, about 30 minutes.
• Put pears in 6 shallow-rimmed dishes or shallow bowls.
• On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
• Pour syrup over pears.
• Cool, cover and chill until cold or up to 2 days.

POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE

Steps:

• Make Grand Marnier Custard Sauce.
• For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
• Add remaining juice to large bowl of cold water.
• Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
• Pare and place in acidulated water.
• Repeat with remaining pears.
• Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
• Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
• Stir in reserved lemon juice.
• Drain pears and place in simmering syrup.
• Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
• Remove from heat.
• Cut 4 very thin slices from remaining lemon half.
• Add vanilla and lemon slices to poaching liquid.
• Cool to room temperature.
• Refrigerate, covered, until cold.
• Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.