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Earl Grey Poached Pears with Cardamom and Orange Ice Cream
- Steps
- Ingredients
Ingredients
Orange and Cardamom Ice Cream
Poached Pears
Pear Stuffing
Pistachio Tuille
Pistachio Praline
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Steps
- Preheat oven to 180C. Pre-chill an ice cream machine. Prepare an ice bath in a medium bowl.
- For the Orange and Cardamom Ice Cream, place the cardamom pods into a small frypan and toast until fragrant. Lightly crush then set aside.
- Place the milk, cream, juice, zest, vanilla seeds and cardamom into a medium saucepan. Place over medium heat until just below boiling point. Remove from the heat and set aside to infuse for 5 minutes.
- Meanwhile, place the egg yolks and sugar into the bowl stand mixer and whisk until pale and the sugar has dissolved.
- Gradually add the hot cream mixture into the egg mixture and whisk until combined. Return the saucepan and place over low heat. Cook, stirring, until mixture thickens and reaches 84C. Remove from the heat.
- Pour through a fine sieve into a medium bowl. Place over an ice bath to cool.
- Pour into the ice cream machine and churn according to manufacturer’s instructions. Place ice cream into the freezer until required.
- For the Earl Grey Stuffed Pears, three quarter fill a medium saucepan with water and place over high heat.
- Peel the pears. Insert an apple corer into the bases and remove most of the core, leaving the stems attached. Set aside.
- Add the sugar, tea, juice and zest to the water. Stir to dissolve sugar and bring to the boil.
- Reduce the heat, add the cored pears and cover with a round of baking paper. Simmer until the pears are tender but holding their shape, about 45 minutes.
- Remove pears from the liquid and set aside on a plate. Simmer the liquid until reduced to a thin syrup.
- For the Pear Stuffing, place the ingredients into a small food processor and process to a coarse crumb consistency.
- Transfer to a piping bag and pipe into the cavities of the poached pears. Set aside.
- For the Pistachio Biscuit, place the sugar and butter into a small food processor and process until smooth and creamy.
- Add the flour, pistachios, zest and vanilla seeds and process until combined.
- Roll out between 2 sheets of baking paper until 3mm thick. Remove top layer of paper and place dough on the paper onto a large baking tray.
- Bake in the oven until cooked and lightly golden, about 15 minutes. Remove from the oven and while warm, cut four 8cm x 3cm rectangles. Set aside to cool.
- For the Pistachio Praline, line a baking tray with baking paper and set aside.
- Place the sugar and 1 tablespoon water into a small saucepan and place over high heat. Bring to the boil and brush down the inside of the saucepan with a wet pastry brush to remove any sugar crystals. Cook until a light brown caramel forms.
- Remove from the heat and pour onto the prepared tray and spread out very thinly.
- Sprinkle with the pistachios and set aside to cool and harden. Break into shards to serve.
- To serve, place a stuffed pear into each serving bowl. Add a shard of Pistachio Praline. Add a rectangle of Pistachio Biscuit and finish with a scoop of Orange and Cardamom Ice Cream.