PEAR & FIG || more with Pears|
Pear Belle Helene
Pear & Fig..Licorice
Pear , Spiced & Crème Fraiche
Pear , Spiked with Vanilla pins
Pear Tart Flambee
Pear Tart Roquefort
| download recipe & print|
| Caramel Pear Sauce | Poundcake | Licorice IC| Preping the Pears | Cigarette Cookie |
CARAMEL PEAR SAUCE
- 1 cup corn syrup
- 1 kg sugar
- 404 gm water (more or less)
- 1 kg pear (bartlett)
- 5 star
Put corn syrup, sugar and water in a pot and make a caramel
Add the pear
cut in cubes and the anise.
let cook slowly for 5 minutes . Remove from heat and let cool.
the anise from the caramel and process the mix in a blender ,shortly.
Strain and keep
sealed until needed.
POUNDCAKE or SABLEUSE
- 17 egg yolks
- 1 whole egg
500 grs sugar
- 500 grs melted butter
- 125 grs all purpose flour
- 125 grs corn starch
Put together in the mixing bowl the eggs and the sugar
Mix on 2nd speed with the whisk until fluffy and light lemon color.* Add slowly the melted
butter and keep mixing on 1st speed
Add starch and flour, sifted together, still on 1rst spee
Finish mixing by hand , using a rubber spatula.
Divide the mix onto two large sheet
trays ( linen with parchment paper on bottom and greased with melted butter, using a brush
Bake at 300ºF for 30 min
LICORICE ICE CREAM
- 6 qt milk
- 4 qt ½
- 3 bags licorice candy
- 500 gm Molasses
- 400 gm corn syrup
- 800 gm sugar
- 90 yolks
- 3 small cans (1k200) condensed milk
- Bring the milk and the cream to
a boil, add the licorice and let infuse over low heat for a few minutes . Add the corn syrup and molasses.
- Mix sugar , ice-cream stabilizer and egg yolks
and Stir well until light lemon color.
- Then remove boiling liquid from stove and by adding some of it with the condensed
milk or maple syrup, proceed like a regular crème Anglaise
- Strain the mix , before dispensing in refrigerator .
Keep in the refrigerator for 6 hours before using ,allowing the mix to stabilize and the flavor to enhance.
the ice-cream using an ice-cream maker . Keep in freezer until needed..
cut in 4 and cored
cut in halves
Toss the pear in melted clarified butter and place them on a baking pan .
Cook in oven at 450 F until starting gaining colors,
making sure also that they don't over bake
and when cooled toss them in caramel sauce
service, reheat the caramel with the amount of pear and fig needed for order(s), in the microwave or over the stove in
Arrange onto plate as shown
on picture with Sableuse and Ice cream
- 500 gm sugar
- 300 gm Flour
- 500 gm egg white (plain,raw)
- 1 tsp vanilla extract
- 2 tbsp cinnamon powder
- 240 gm melted butter
Mix sugar, flour, cinnamon,
vanilla and egg whites.
Add melted butter
and mix well
Spread, thinly, the mix
onto silpat or non stick surface baking tray.
for an hour or so.
Using a spatula
or not so sharp knife, trace rectangle at the desire size to obtain a 3 inch (and 3 turns around a cylinder the size of
a pencil) cigarette
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