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Pear Napoleon with Apple Cider Cream
Ingredients:
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Pastry Cream
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4
cups milk
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1
vanilla bean, split
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6
egg yolks
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¼
cup cornstarch
Red Wine Poached Pears
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2
cups water
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2
cups cabernet sauvignon or other dry red wine
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2
lemons cut into halves
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¼
cup sugar
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3
pears, peeled, cut into halves, cored
Pear Napoleon
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4
(4-inch) squares puff pastry
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1
cup whipping cream, whipped
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Confectioner’s sugar
Apple Cider Cream
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1
cup apple cider
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¼
cup sugar
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4
egg yolks
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¾
cup sour cream
Procedure & Notes:
For the pastry cream, scald the milk with the vanilla bean in a saucepan.
Remove the vanilla bean. Beat the egg yolks and cornstarch in a medium bowl
until pale yellow. Whisk half the hot milk into the egg yolks; whisk the egg
yolks into the hot in the saucepan. Cook over medium heat until thickened in the
center, whisking constantly. Pour into a bowl. Cover and chill until serving
time. For the pears, heat the water, wine, lemons and sugar in a large deep
saucepan. Add the pears. Place a heavy plate on the top to keep them submerged
in the poaching liquid. Poach the pears until slightly softened, piercing
frequently with fork to test for doneness. Remove pears and chill until serving
time. Discard the poaching liquid. For the napoleon, bake the puffy pastry
squares using the package directions. Remove to a wire rack to cool. Split the
squares into halves and spread the bottom with the pastry cream. Slice the
chilled poached pears and arrange on top. Cover with whipped cream and the
pastry top halves. Sprinkle with confectioners’ sugar. For the apple cider cream
boil 1 cup of apple cider in a saucepan over medium heat until reduced to ¼ cup.
Combine with ¼ cup sugar and 4 egg yolks in a double boiler. Cook over simmering
water for 4 to 5 minutes or slightly thickened, whisking constantly. Cool and
stir in a ¾ cup sour cream. Spoon Apple Cider Cream onto 4 dessert plates. Place
the Napoleon in the cream.
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