Poached Pears with Passionfruit Sauce, Boysenberry Coulis, Creme Chantilly, and Peanut Praline
Ingredients
Poached pears
- 2 medium peeled and pears, cored
- 1 1/2 cup white wine
- 11/2 cup red wine
- 2 cinnamon sticks
- 4 tsp lemon juice
- 1 cup sugar
Boysenberry coulis
- 1/2 cup boysenberries or raspberries (fresh or frozen)
- 1/4 cup sugar
- 150 mls water
- 2 tsp lemon juice
Peanut praline
- 10 g peeled roasted peanuts
- 50 g brown sugar
Passionfruit sauce
- 3 whole passionfruit pulped
- 100 ml coconut milk or cream
- 50 mls evaporated milk
- 1/4 cup sugar
- 1/2 tsp lemon zest
- 100mls water
Crème chantilly
- 150 ml cream
- 1/4 tsp vanilla essence
- 1/4 cup icing sugar
Garnish
- 3 – 4 whole boysenberries or raspberries
- chocolate shapes
Method
Place one pear in a thick-bottom pot with white wine, a cinnamon stick, 2 tsp lemon juice and 1/2 cup sugar. Repeat the same for the other pear using red wine. Bring the ingredients to the boil then simmer until the pears are soft. Test by piercing with a skewer.
When cooked, transfer the pears with their cooking liquid into bowls and chill in the refrigerator.
Place all the passionfruit sauce ingredients into a thick-bottom pot. simmer for approx. 3 – 5 minutes. Remove from heat and leave to cool.
Bring it to boil; then
Place all the coulis ingredients into the pot; bring them to the boil then simmer for approx. 3 – 5 minutes. Pour mixture into a blender and puree. Transfer mixture to a bowl and chill in the refrigerator.
Place all the crème chantilly ingredients in a bowl and whip until thick.
Place all the praline ingredients in a blender and blend until a sandy texture.
To serve: Pour enough passionfruit sauce on to a shallow dish to cover the bottom evenly. Arrange red and white pears alternately on top of the sauce in a fan shape. Place dots of coulis on top of the sauce which surrounds the pears. Add a blob of crème chantilly at the point of the fan. Sprinkle with the peanut praline. Garnish with berries and chocolate shapes if desired.
Makes 2 servings