Pears Pralinées -

Pears Pralinées

Ingredients

4-5 ripe even-size dessert pears
Light sugar syrup (made with 1 cup granulated sugar, 2 cups water and ½ split vanilla pod or few drops vanilla essence)
Stale sponge cake (preferably Victoria sponge, or Madeira cake)
Grand Marnier, or kirsch (optional)

For praline

2 oz unblanched almonds
Good 2 oz caster sugar

For cream

½ pint double cream
1 egg white (whipped)
Caster sugar (to sweeten)

Method

First prepare the syrup by mixing the ingredients together in a pan, simmer for 5 minutes then remove vanilla pod. Peel and core the pears, leaving on the stalks, and place them in the syrup. Cover the pan and poach for 10-15 minutes with the lid on. When pears are tender, leave them in the syrup until quite cold.

Meanwhile prepare the praline. Put the almonds and sugar to­gether in a small heavy sauce­pan; cook over gentle heat, allowing the sugar to melt and begin to brown before stirring with a metal spoon. When the almonds are caramelised, con­tinue to cook for 1-2 minutes to ensure that they are thoroughly toasted through. Turn caramel out on to an oiled tin and leave to set, then grind through a cheese grater or nutmill and keep in a screw-top jar until needed.

Stamp out a round of sponge cake to fit each pear; set these on a dish and moisten with a little of the syrup and sprinkle, if wished, with a little Grand Marnier (or kirsch). Drain the pears, set each on a round of cake and dish up. Whip the cream lightly, add it to the egg white, sweeten slightly and stir in 2-3 tablespoons of the praline. Pile this on top of the pears, sprinkle over a little extra praline and chill before serving.

Related food category:

• Fresh Fruit Dessert