Plenty of variety with pears

Press, 9 June 1980, Page 14

Plenty of variety with pears

COOKING with

Celia Timms

Easy, simple, yet elegant desserts can be made from pears.- But because their zither unique flavour is so bland, 1 think they should be served with contrasting flavouring or accompaniments. Pears and. chocolate combine extremely. well. They respond to cooking in wine, either white or red, better than other fruits. The sharp flavour of apricots is also complimentary. In the following suggestions there are both hot and cold desserts. All of them arc simple, but some are more glamorous than others.

As we have fresh pears available to us for a long period, I use them. in preference to canned- pears, but in most of these recipes either can be used. PEARS ROMANOFF Pears Romanoff is one of the .more elegant cold desserts and is better if made the day before it is to be used, spending overnight in the reff. irator. For 6 persons you need: 6 fresh pears (Packham’s are. good for this dish) 50g semi-sweet chocolate | cup finely chopped blanched almonds 2 tablespoons slivered blanched almonds 2 tablespoons Rum 3 tablespoons softened butter 3 tablespoons castor sugar 1 egg yolk 2 teaspoons lemon juice J cup creaui 2 tablespoons Grand Marnier liqueur 1 tablespoon icing sugar About } cup Sauterne (optional)

Method: Peel and core pears and carefully scoop out centres to form hollow in each half. Put in pan or ovenproof dish large enough to take the 12 halves in a single layer (they can overlap slightly) and pour over sauterne or water. If .water is used add sugar to taste. Cover tightly and poach over low heat or in a slow oven until just tender when tested with a skewer; chill in juice. Drain well. Melt chocolate over hot water with the rum and set aside; beat butter with castor sugar until light and fluffy; beat in egg yolk, melted chocolate and rum and add the chopped almonds...-, Select matching pear halves and place about 1| tablespoons of chocolate mixture into the hollows. of each, spreading along edges and combine the two matching halves to form a whole pear; sprinkle with lemon juice. Chill, covered with plastic wrap overnight. Before serving, ■ whip • cream until it will hold soft peaks, add icing sugar and liqueur. Top each pear with a dollop of this or pipe with large rose nozzle, a ribbon of cream across each pear, and decorate with slivered al-

monds. A spoonful of the drained juice can be poured over.

POIRES MADELINE Passionfruit is another flavour that blends well, with that of pears as in Poires Madeline when it is served as a sauce over crumbed pear halves. For 6 persons you need: 3 large fresh pears 2 tablespoons softened butter 3 tablespoons honey i teaspoon ground ginger 1 cup cake crumbs J cup passionfruit pulp 1 tablespoon lemon

juice 1 tablespoon sugar 1 tablespoon cornflour Sugar

Method: Peel and core pears and poach the halves--' in just enough water to barely Cover, sweetened to taste. Simmer covered until cooked but -still firm; drain reserving syrup. When cold, dry pear halves with paper towel. Beat butter with honey and ginger until- thoroughly blended; spread this mixture over each half on rounded side; coat well with cake crumbs pressing lightly to ensure good coverage. Arrange side by side, rounded side up, in shallow ■ ovenproof dish and bake at 400 F until coating is lightly coloured, taking care they do not scorch. Combine passionfruit pulp, lemon juice and } cup of reserved syrup with sugar and cornflour in small pan, tasting for sweetness. Bring to boil, stirring continually and cook for 2 to 3 minutes. Serve

well chilled on chilled pear halves. CHOCOLATE PEARS

Chocolate Pear Pudding is eaten warm with cream or ice cream and is a self- 1 saucing chocolate pudding with pear halves in the base. For six servings you need:

6 to 8 cooked or canned pear halves | cup brown sugar 11 tablespoons cocoa J cup boiling water one third cup flour i cup chopped walnuts i teaspoon baking powder 1 egg j cup sugar 50g melted butter; vanilla; salt

Method: Drain pears reserving syrup and arrange in basa of buttered ovenproof dish. Mix brown sugar with J tablespoon of cocoa and sprinkle over fruit. Combine I cup of pear syrup with water, bring to boil and pour over. Cover by dropping spoonfuls of prepared batter over fruit and syrup, spread lightly and bake at, 350 F for 45 minutes. To make batter sift flour with baking powder, salt and remaining cocoa. Beat egg until light, gradually beat in white sugar and melted butter; add dry ■ ingredients, walnuts and vanilla and blend thoroughly. POIRES CONDE Poires Conde is _ also served warm and is a combination of creamed rice, pear halves and apricot sauce, moulded and decorated with candied fruits. To make 6 servings you need:

| cup rice 2 cups hot milk | cup sugar | teaspoon salt 3 egg-yolks J teaspoon vanilla 1 tablespoon softened butter 6 to 8 pear halves poached or canned 1 cup apricot jam | cup Sauterne Candied fruits (optional)

Method: Wash rice well in cold water, drain and put in saucepan with 2 cups cold water; cover, and bring slowly to boil. Boil steadily for 10 minutes: drain well. Combine partly cooked rice in top of double saucepan with 2 cups hot milk and the salt. Cook uncovered without stirring for 35-40 minutes or until tender but not mushy. Beat egg-yolks until light and foamy and stir into rice with vanilla and softened butter. Press the mixture gently into a deep bowl and immediately un-mould on to hot serving dish. Arrange drained pear halves on top and cover with hot apricot sauce. To make sauce, put jam and wine in small Dan; stir until very hot. POIRES CARDINALE Fears cooked whole in a syrup made with redcurrant jelly I call Poires Cardinale. Although peeled, the stalk should be left intact as this improves the flavour. They can be cooked covered in the oven or on top of the stove but in avessel deep enough for the liquid to come to the top of each upright pear. For 4 persons you need: 4 fresh pears I teaspoon grated lemon rind 1 cup redcurrant jelly; Brown sugar Cornflour

Whipped cream Method: Peel pears and leave whole with stalk attached and stand upright in pan. Melt redcurrant jelly and add enough hot water to make sufficient liquid to just cover fruit, add lemon rind and brown sugar to taste but enough to make a very sweet syrup. Cook gently until soft and leave to stand in liquid until cold. Remove carefully, drain and if not deeply coloured brush with cochineal mixed with a little of the syrup. Heat syrup and thicken with cornflour. Chill and serve in glass bowl with chilled sauce and whipped cream piped around top of each pear. PEAR MERINGUES Pear Meringues can be served chilled or warm. If each is placed on a slice of ice cream it is an improvement but this is optional as served alone or with whipped cream they are still delicious. To

serve 6 you need: 3 large fine pears One third cup chopped raisins One third cup brown sugar 1 teaspoon grated lemon rind Brandy 2 egg whites 4 tablespoons icing sugar 1 small cup Sauterne

Ice CREAM . Cream Method: Peel and core pears and carefully scoop a cavity in each half. Combine raisins, sugar and lemon rind and moisten with brandy, mixing well. Fill each cavity generously with this mixture. Cut a thin sliver from rounded side of each pear half so that it will sit firmly and arrange in buttered casserole. Pour around the wine, cover and bake at 350 F for about 40 minutes or until the fruit is just soft when tested. Remove from oven and cover each half completely with a meringue made from egg-whites and icing sugar. Sprinkle a little castor sugar over each meringue and return to oven until set and lightly coloured. Serve either warm or chilled.