Spiced Roast Pear with Warm Hazelnut Praline Crème Anglaise

Method

1
Peel the pears, leaving the stems intact. Core each pear from the base and trim the bottom so it can stand upright.
2
Place the pears on a perforated steam tray.
3
Select 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.
4
To 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.
5
Add the caster sugar in three additions, allowing each addition to melt completely before adding the next.
6
Cook until a deep amber caramel forms.
7
Carefully add the butter, vanilla, cinnamon, star anise, lemon peel and water. The caramel may bubble vigorously.
8
Return the saucepan to the heat and cook until the caramel is smooth and fully emulsified.
9
Preheat the oven on Fan Plus at 200°C.
10
Place the steamed pears in a gourmet oven dish and pour over the spiced caramel.

...And that's it, enjoy!

Have you cooked this recipe?

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

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Spiced Roast Pear with Warm Hazelnut Praline Crème Anglaise

Name: Spiced Roast Pear with Warm Hazelnut Praline Crème Anglaise
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 medium Packham or Williams Bartlett pears; 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; 250 g hazelnuts, skins removed if possible; 150 g caster sugar; pinch of salt; 250 ml full-cream milk; 250 ml thickened cream; 6 egg yolks; 80 g caster sugar; 1 tsp vanilla extract or vanilla paste

Shannon Bennett

Cooking

1 hr 30 min

Overall

2 hr 15 min

Ready by

—

Level

GFVG

6 serves

metric

8 tips

Method

1
Peel the pears, leaving the stems intact. Core each pear from the base and trim the bottom so it can stand upright.
2
Place the pears on a perforated steam tray.
3
Select 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.
4
To 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.
5
Add the caster sugar in three additions, allowing each addition to melt completely before adding the next.
6
Cook until a deep amber caramel forms.
7
Carefully add the butter, vanilla, cinnamon, star anise, lemon peel and water. The caramel may bubble vigorously.
8
Return the saucepan to the heat and cook until the caramel is smooth and fully emulsified.
9
Preheat the oven on Fan Plus at 200°C.
10
Place the steamed pears in a gourmet oven dish and pour over the spiced caramel.

...And that's it, enjoy!

Have you cooked this recipe?

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