Vanilla Poached Pears With Hazelnut Praline Parfait
Transform firm, ripe pears into a delightful and flavorful treat with this recipe for poached pears in wine and spices. The pears are gently simmered in a fragrant mixture of white wine, citrus, and warming spices until tender and infused with delicious flavors. This elegant dessert is perfect for special occasions or as a sweet ending to a meal. Serve the poached pears with a dollop of whipped cream and a sprinkling of toasted nuts for a touch of crunch. An irresistible dessert that will impress your guests with its sophisticated simplicity.
— Constant Cookbook
Ingredients
- 6 pears , peeled, stalks left in
- 1 lemon , halved
- 1 orange , halved
- 225g golden caster sugar
- 1 cinnamon stick
- 600ml white wine
- 2 vanilla pods , split and seeds scraped out
- 80g golden caster sugar
- 4 eggs whole, plus 1 yolk
- ¼ tsp vanilla extract
- 400ml double cream , lightly whipped
- 300g golden caster sugar
- butter for the tin
- 2 heaped tbsp blanched hazelnut
- 2 heaped tbsp blanched almond
Instructions
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later – it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Yield
Serves 6
Nutrition
- Calories: 143 calories
- Fat Content: 0.2 grams fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.01 milligram of sodium
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