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Full Online Book HomeLearning KitchenFruit - Pear - Coffee Poached Pears
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Fruit - Pear -  Coffee Poached Pears Post by :Unitysound Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1384

Click below to download : Fruit - Pear - Coffee Poached Pears (Format : PDF)

Fruit - Pear - Coffee Poached Pears

6 cups strong coffee
2 1/2 cups packed dark brown sugar
grated zest and juice of 2 large oranges
2 Tbl. chopped fresh ginger
1 (3") cinnamon stick
8 medium firm, ripe pears, peeled and cored
3/4 tsp. cornstarch
1/4 cup fresh orange juice
Garnish: Fresh orange segments, mint springs and whipped cream or ice cream, optional

In a large, wide, nonreactive saucepan, combine coffee, brown sugar, orange zest and juice, ginger and cinnamon stick. Bring to boil. Reduce heat and simmer 4 minutes. Add pears and return to simmer and gently cook until pears are cooked through and tender, testing pears with wood pick. Cooking time with vary greatly depending on type and size of pear used. When tender, remove from heat. Strain 1 c poaching liquid into small saucepan. Leave pears in their liquid while making sauce.

Dissolve cornstarch in orange juice. Add to small saucepan containing 1 c poaching liquid. Bring to simmer and cook until lightly thickened, 2 minutes. Remove from heat and set aside to cool.

Serve pears sliced and fanned in shallow bowls or on plates. Spoon some sauce over and around slices. Garnish with 2 or 3 orange segments, mint sprig and dollop of whipped cream, if desired

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Fruit - Pear -  Dried Pear And Cardamom Scones
1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon ground cardamom 3 tablespoons butter 10 tablespoons low-fat buttermilk 1 teaspoon grated lemon rind 1 teaspoon vanilla extract 1 large egg 1 cup chopped dried pears 2 teaspoons all-purpose flour cooking spray 1 large egg, lightly beaten Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, salt and cardamom in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse

Fruit - Chocolate Pancake With Cinnamon Roasted Pear And Toffee Sauce Fruit - Chocolate Pancake With Cinnamon Roasted Pear And Toffee Sauce

Fruit - Chocolate Pancake With Cinnamon Roasted Pear And Toffee Sauce
For The Toffee Sauce: 3 oz. Butter 3 oz. Castor Sugar 4 tbsp. Golden Syrup 10 fl. Oz. Double Cream For the Roasted Pears: 4 Ripe but not soft William pears 10 oz. Castor Sugar 2 Oranges zested and juiced 1 stick of Cinnamon 2 Star-Anise 1 Glass Sweet Dessert Wine (such as Orange Essencia) For the Chocolate Pancake: 2 whole eggs 45 g. plain soft white flour 15 g. extra brute cocoa powder 5 fl. Oz. milk 25 g. sugar Method For The Toffee Sauce: Place sugar and golden syrup in a thick based pan and bring to a golden