An elegant dessert of pears poached in a local pinot, wafer thin tuille, and pinot ‘jus’ with Lemon & Black Pepper Flavour Pearls. A simple recipe for your entertaining in the cooler months…
We can’t take the credit for the beautiful photo…our friends from Brooklands Of Mornington served this dish last year for a VIP dinner. Thanks guys!
Pinot poached pears, ‘jus’ & tuille with Lemon & Black Pepper Flavour Pearls
A great thing about this dessert is that you can have your tuilles and pears prepared well in advance (a couple of days) to avoid that last minute stress on the day of your dinner party!
*make your tuille mix first as it needs to set in the fridge before you can bake them off*
1/2 cup unsalted butter, room temperature
1 cup icing sugar, sifted
4 egg white
1/2 teaspoon vanilla extract
1 cup flour
The Pears and Jus
Cooking time: 15-25 minutes
4 large beurre bosc or 8 small corella pears, firm
2.5 cups red wine – we used a lovely local Mornington Peninsula Pinot
1 1/3 cup white sugar
1 cinnamon stick
2 inch piece of mandarin or orange peel or zest
2 inch piece of lemon zest
* Place the red wine, sugar, cinnamon stick and zests onto the heat to boil in a pot that fits all of the pears snugly upright. Peel the pears and by the time you’ve finished peeling, your wine should be boiling. Add the pears and cook turning three or four times for 15 minutes if Corella pears and 25 minutes if Beurre Bosc pears (check as it also depends on how big your pears are). Remove the pears as soon as they are done to prevent further cooking (you don’t want them to become too soft).
*Taste the syrup and if you want it thicker, then put it back on the boil and reduce until syrupy-anywhere from 5-12 minutes.
Simply place your poached pear in the centre of your dish, carefully flood the plate with reduced poaching syrup (jus) and spoon mounds of Peninsula Larder’s Lemon & Black Pepper Flavour Pearls around the pear. Lastly, immediately before serving place your baked tuille on to finish. (if baking tuilles is on the too hard list just purchase something and serve it on the side…a nice spiced cookie would work a treat…a sharing bowl of double cream too)
Best served at room temperature for the fullness of flavours to be enjoyed.
The Peninsula Larder Team
“I cook with wine, sometimes I even add it to the food.”
― W.C. Fields