Sunday, September 16, 2012

On Easy Desserts

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Poached pear, raspberry sauce, crumble and freshly whipped cream
Sounds like a lot i know, it really isnt, was not a lot of work to put this together, and i had a lot of fun doing it.

My housemate and i had a sleepover and i used it as an opportunity to go crazy in the kitchen, i made some fresh garlic bread, we ordered in pizza then i proceeded to slave away inthe kitchen making desserts while they watched movies and had pedicures, i didnt mind, my kitchen makes me happy.
I tried my hands at making souffles also that night, didnt turn out perfect, but they still tasted delicious, i will probably have to try them over at least twice before i eventually get it right, here's a picture of the garlic bread and the souffles.

On to the recipe for today.

Poaching pears has to be the easiest thing ever, all you need is time, leave it poaching long enough until the pears can be cut through easily with a fork without any resistance.

Anju or Bosc pears are best for poaching, make sure you use ripe pears, i had made a mistake of buying some unripe ones so i had to poach those longer.

Poaching pears can be done over the stove top or in a oven for even spread heat, especially when you are poaching a lot like i did.

Poached Pears
2 Bosc/Anjou Pear, peeled and cored
3 cups of apple juice
1 tbsp of cinnamon powder
1 tbsp of sugar
half a vanilla bean pod

preheat oven to 350F 
In a small pyrex pan, mix apple juice, vanilla bean cinnamon powder and sugar, place in the centre of  the oven for 15 minutes or until simmering.
while it is simmering, carefully slice pears in half, taking care to leave the stalk on both halves,
Then make half inch slices on the pear from the bottom to almost the point of the stalk, DONOT GET TO THE STALK.

Place pears in the boiling liquid and leave in the oven for 30-40 minutes or until a fork can easily pierce through the pears without resistance

Take out of the liquid and store in the fridge to cool down until ready to serve, poached pears are delicious when cold.
This was the easiest, i copped out and just got a raspberry shortbread from the grocery store, pulsed it to a coarse crumb in my food processor, and VOILA!!!, remember we are going EASY

Raspberry Sauce
Just realized i did not take any picture for this step, Please forgive, its still pretty easy,
Boil 1 cup of frozen raspberries with a quarter cup of the poaching liquid from the pears on medium-high heat, leave to boil, immediately it starts boiling, reduce heat to medium and let it simmer for 5 minutes.
sieve out the raspberries, return to the stove top to reduce until it thickens lightly.

I always prefer to whisk my cream fresh rather than buy it in a can, super easy, just buy whipping cream and with an electric hand mixer, or a proper mixer, whisk cream until it reached a soft peak. Dont forget to change the mixer equipment to the whisking tool not the mixing tool.
I usually add about a tablespoon of castor sugar(super fine sugar) to 1 cup of whipping cream.

Combine all recipes and serve

I Tumblr at The Pretend Cook


@ilola said...

So Laurenta and BBB are the same person? Was reading your comment on one very old post of mine, and I tried to trace you, and got redirected here. Did you delete your old blog? The one I actually followed?

BBB said...

Yeah i am, i had this blog first, then i opened that because i wanted to talk freely, but finally decided to merge them both, i still follow you though

Anonymous said...

I really love you blog!! Just that i always wonder how i could get al these ingredients

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