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SPICED CARAMEL PEAR
 more with Pear

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Pear Sampler

Pear , Spiced & Crème Fraiche

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Pear Tart Roquefort

| Spice Blend | Spiced Caramel Sauce | Caramel Ice cream | Cigarette paste |

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 PEARS

    - 20 Pears

    - 5 cups Water

    - 1 cup Sugar

 SPICE BLEND

    - 40 pieces Star Anise

    - 200 gm Cinnamon sticks

    - 60 pieces Cloves

    - 20 tbs Black Peppercorn

 SPICED CARAMEL SAUCE

    - 270 gm Honey

    - 270 gm Butter

    - 2 tbsp Spice Blend

    - 600 gm Crème Fraiche

    - lemon Juice

  Bring honey, butter and spice to a boil and coat the pears in the caramel.

 When all pears are coated finish caramel with creme fraiche and lemon juice.

 CARAMEL ICE CREAM

  • 500 gm butter

  • 1 kg sugar

__________

  • 2 qt ½ & ½

  • 2 qt milk

__________

  • 22 yolks

  • 450 gm sugar

 

 Melt butter and sugar and cook until caramel color.

 At this time stay close to it and wait until the forming of a foam on top of the caramel .

 It looks like it is burning and is burning in fact.

 At this time add the half & half gradually

  BE VERY CAREFULL

 Add the remaining liquid and bring it back to the boil

 Then using the mixture yolks / sugar proceed like the making of the crème Anglaise

 CIGARETTE PASTE

- 800 gm Sugar

- 750 gm AP Flour

- 625 gm Egg whites, Fresh

- 750 gm Melted Butter

- 1 tsp Vanilla extract

 

  Mix sugar, flour and egg then add butter and vanilla.

  Form into a leaf shape and bake at 280°F for 5 minutes, turn and bake 5 more minutes.

  Put into egg cartons to give shape

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