Rose Water And Ginger Poached Pears With Caramel Glaze On A Bed Of Crunch Vanilla Cream
From allthingshealth 14 years ago
- 1 to make
- Serves 4
This flavour and texture combination goes great together and hey its not too bad for you eithier
Ingredients
- Poached pears shopping list
- 4 pears shopping list
- 500 ml of rose water shopping list
- A large piece of ginger shopping list
- vanilla cream shopping list
- 250 g of marscopone shopping list
- 50 g of chopped pecans shopping list
- 1 vanilla pod shopping list
- 1 tablespoon of vanilla essence shopping list
- 1 tablespoons of lemon juice shopping list
- caramel glaze shopping list
- 200ml water shopping list
- 4 tablespoons of brown sugar. shopping list
- 200ml of orange juice shopping list
- 1 stick of butter shopping list
How to make it
- For the vanilla cream
- Take vanilla from pod
- In a non stick pan toast pecans no oil or butter necessary
- In a bowl put the marscapone, vanilla, vanilla essence, toasted pecans and lemon juice.
- Beat with an electric whisk for 5 minutes
- Chill for an hour.
- For the pears.
- De core the pears.
- Pour the rose water and put the ginger chunk into the saucepan.
- Bring to the boil.
- Put the pears into the saucepan and cover with a lid
- Let simmer for 20 minutes
- When finished take out and let cool.
- For the caramel glaze
- Put the butter and sugar into a saucepan and melt.
- Then pour in the water and orange juice and stir.
- To serve
- Spoon vanilla cream onto 4 plates
- Place a pear on top of each bed.
- Pour caramel over the top.
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