Serves 6
8 tipsSpiced Roast Pear with Warm Hazelnut Praline Crème Anglaise
Method
- 1Peel the pears, leaving the stems intact. Core each pear from the base and trim the bottom so it can stand upright.
- 2Place the pears on a perforated steam tray.
- 3Select Full Steam at 100°C and cook for 30 minutes or until the pears are tender but still hold their shape. Remove and set aside.
- 4To make the spiced caramel, place a saucepan on the induction cooktop. Select Level 7 for non-stick cookware or Level 8 for stainless-steel cookware.
- 5Add the caster sugar in three additions, allowing each addition to melt completely before adding the next.
- 6Cook until a deep amber caramel forms.
- 7Carefully add the butter, vanilla, cinnamon, star anise, lemon peel and water. The caramel may bubble vigorously.
- 8Return the saucepan to the heat and cook until the caramel is smooth and fully emulsified.
- 9Preheat the oven on Fan Plus at 200°C.
- 10Place the steamed pears in a gourmet oven dish and pour over the spiced caramel.
...And that's it, enjoy!
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Ingredients
Steamed pears
6 medium Packham or Williams Bartlett pears
Spiced caramel
120 g caster sugar
60 g unsalted butter
1 vanilla bean, split, or 1 tbsp vanilla paste
1 cinnamon stick
2 star anise
2 strips lemon peel
50 ml water
Hazelnut praline
250 g hazelnuts, skins removed if possible
150 g caster sugar
pinch of salt
Crème anglaise
250 ml full-cream milk
250 ml thickened cream
6 egg yolks
80 g caster sugar
1 tsp vanilla extract or vanilla paste
Shopping list for this recipe
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Choose pears that are firm and ripe so they soften without collapsing.
Take care when adding butter and water to hot caramel, as the mixture may bubble and release steam.
