Poires Pralinées -

Poires Pralinées

Preparation time: 10 minutes, plus cooling
Cooking time: 15 minutes

Ingredients

225g (8 oz) sugar
600 ml (1 pint) water
Few strips of lemon rind
4 ripe, even-sized dessert pears
300 ml (½ pint) double cream
100 g (4 oz) Praline, finely ground

Method

1. Put the sugar and the water in a heavy-based pan over a gentle heat and stir with a wooden spoon until the sugar dissolves. Add the lemon rind.

2. Bring the syrup to the boil, then reduce the heat and simmer for 2 minutes.

3. Peel the pears but leave their stalks on. Core the pears from underneath so that the hole does not show. Poach the pears for 10 minutes, turning occasionally so they cook evenly. Leave them in the syrup until cold.

4. Lift the pears out of the syrup with a slotted spoon and leave to drain completely. Place either in 1 large or 4 individual serving dishes.

5. Whip the double cream until it is stiff and fold in half the praline. Cover the pears completely with the cream.

6. Sprinkle the remaining praline over the pears and serve.

Choose large round pears like Cornice or Williams for this dish rather than the slimmer Conference pears. It is much easier to make them stand up.

Chef’s Tip:- Pour into a rigid container with 1-2 ½ cm (½ -1 inch) headspace for expansion and freeze for up to 6 months. Thaw for 3-4 hours at room temperature.

Related food category:

• Fresh Fruit Dessert