Vanilla poached pears with hazelnut praline parfait
John Torode combines seasonal fruit and nutty praline in this indulgent dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr + cooling and freezing
- To make the praline put the sugar into a pan and heat gently until it dissolves then keep cooking until it becomes a golden caramel. Meanwhile, butter a shallow tray and line with baking paper. Continue to cook the sugar until it begins to darken, take off the heat and add the nuts. Quickly pour the mixture over the baking paper. Leave to set.
- Turn the praline out onto a clean work surface and smash it into chunks, then put into a food processor and process until it becomes like fine sand.
- To make the parfait, put the caster sugar into a pan with a tbsp of water and let it dissolve into a syrup. Bring to a boil for 1 minute. Put the eggs and extra yolk into a glass bowl over (but not touching) a pan of simmering water. Gradually whisk in the sugar syrup until the mixture is thick and pale (about 5 minutes) then whisk in the vanilla extract. Remove from the heat and whisk until cool, then fold in the cream. Keep a handful of praline back and fold the rest into the parfait mixture.
- Line a loaf tin with clingfilm and spoon in the parfait mixture, sprinkle the rest of the praline 'sand' on top and freeze overnight.
- Put the pears into a pan with all the other poaching ingredients and 600ml water then bring to the boil. Lower the heat and poach the pears for 20 minutes until cooked all the way through, but not too soft. Leave the pears to cool completely in the liquid then remove them and the orange and lemon and reduce the liquid until syrupy.
- Serve slices of the parfait (it makes 8) with the poached pears with a drizzle of syrup.
PER SERVING
810 kcalories, protein 7g, carbohydrate 112.5g, fat 36.5 g, saturated fat 17.1g, fibre 3.1g, salt 0.19 g
Recipe from olive magazine, October 2011.
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Ingredients
- 6 pears , peeled, stalks left in
- 1 lemon , halved
- 1 orange , halved
- 225g golden caster sugar
- 1 cinnamon stick
- 600ml white wine
- 2 vanilla pods , split and seeds scraped out
PARFAIT
- 80g golden caster sugar
- 4 eggs whole, plus 1 yolk
- ¼ tsp vanilla extract
- 400ml double cream , lightly whipped
PRALINE
- 300g golden caster sugar
- butter for the tin
- 2 heaped tbsp blanched hazelnut
- 2 heaped tbsp blanched almond
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A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year
10
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr + cooling and freezing
Ingredients
- 6 pears , peeled, stalks left in
- 1 lemon , halved
- 1 orange , halved
- 225g golden caster sugar
- 1 cinnamon stick
- 600ml white wine
- 2 vanilla pods , split and seeds scraped out
PARFAIT
- 80g golden caster sugar
- 4 eggs whole, plus 1 yolk
- ¼ tsp vanilla extract
- 400ml double cream , lightly whipped
PRALINE
- 300g golden caster sugar
- butter for the tin
- 2 heaped tbsp blanched hazelnut
- 2 heaped tbsp blanched almond
PER SERVING
810 kcalories, protein 7g, carbohydrate 112.5g, fat 36.5 g, saturated fat 17.1g, fibre 3.1g, salt 0.19 g
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01 February 2012
EmSmith commented on this recipe
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