Poached Burgundy Pears with Pear Parfait and Sorbet

Make this sophisticated and utterly delicious treat.

Ingredients


  • pear:
  • 13 conference pears
  • 500 g pear parfait
  • 200 g pear sorbet
  • 2 l pear burgundy juice
  • 8 dried pears
  • ingredients pear syrup:
  • 550 ml port wine
  • 550 ml red wine
  • 1 l stock syrup
  • 250 ml fresh pear juice
  • 1 cinnamon stick
  • 1 vanilla pod
  • 1 star anise
  • 1 lemon rind
  • 1 orange rind
  • 3 cloves
  • ingredients pear parfait:
  • 500 ml pear puree
  • 111 g italian meringue
  • 900 ml whipped cream
  • 5 leaves of gelatine
  • 10 ml pear william liqueur
  • 2 pears finely diced (cooked in the burgundy liquid)
  • ingredients italian meringue:
  • 5g free range egg whites
  • 50 g icing sugar
  • 50 g granulated sugar
  • 15 g water
  • ingredients pear sorbet:
  • 1 l pear puree ( 36 pears 1 lemon )
  • 210 g caster sugar
  • 55 g glucose
  • 430 g water

Method

  1. Method Pear:
  2. Wash and peel the pears, remove the core and place them into the Pear juice. See below.
  3. Method Pear Syrup:
  4. Mix all ingredients. Bring to the boil.
  5. Add the pears, cover with a cartouche and cook over a low heat for approx
  6. 15 minutes or until cooked, Remove the pot and place the pot into an ice bath to cool it down.
  7. Remove the pears and place into a clean container. Pour the liquid on top and rest in the refrigerator for 36 hours and you will get a beautiful deep burgundy colour.
  8. Method Pear Parfait:
  9. Dissolve the gelatine in water. 
  10. When soft, remove the gelatine and squeeze the excess water, add to a little of the pear puree, place over a low heat to dissolve, remove and add to the rest of the pear puree.
  11. Whip the cream and pour in the Italian meringue, fold in the puree, add the chopped pears.
  12. Add the pear William. Pour the mixture into a lined mould, cover and place into the freezer overnight.
  13. Method Meringue:
  14. In a mixing bowl add  the egg whites and the 1/3 of the sugar  mix until stiff.  Add the remainder of the sugar and mix for a further 2 minutes.
  15. In the meantime, bring sugar and water to a boil in a very small heavy saucepan, stirring until sugar is dissolved.
  16. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 112c on thermometer (soft-ball stage; bring to 112°C and place the pot into cold water for a few seconds until it reaches 110°C).
  17. Pour into the egg whites slowly and mix for a further 5 minutes
  18. Method Pear Sorbet:
  19. Wash and peel the pears, remove the core, cut into small pieces.  Juice the lemon and add it to the pears as this will stop it from oxidising and puree in a blender.
  20. Place  the sugar, glucose, water and puree into a pot and cook until it reaches 72c,, return to the blender for a few minutes, remove and  pass through a fine sieve.
  21. Cool down in an ice bath, prepare the sorbet machine, pour half the mixture into the machine and turn until it binds together.
  22. Remove and place into a container and cover. Place into the freezer.
  23. Prepare the other half as above.
  24. Pear Chips:
  25. Wash the pears and slice very thinly, dip in 50/50 syrup. (This is 100g of granulated sugar and 100ml of water and brought up to 50c)
  26. Place the sliced pears on a tray covered with parchment and dry in a oven at 50°C, turning the pear slices every couple of hours.  It will take about 8 hours in total.
  27. To serve:
  28. Slice the parfait into thin slices, place in the centre of the plate. Make a oval shape of sorbet, place on top of the parfait.
  29. Cut the pear in half and slice thinly, shape around the sorbet,
  30. Place the dried pear beside the Sorbet, serve with the pear juice.




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