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Medieval Dinner – Pears 3 ways for dessert (6th course)

Pear and Pecan pudding in a white bowl with a toffee sauce

Dessert was certainly not a disappointment. The sixth course of our medieval dinner party was pears served 3 ways. I bet my guests didn’t think pears could be so versatile.

The desserts

Pear and pecan pudding

Its sweet and decadent, and if you love pecans (like I do), its delicious. The recipe can be found below.

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Spiced Caramelised Pears

To save time I made these pears en papillote. I made pouches in the morning of pear, spices, icing sugar butter and a few dried cherries. Wrapped in baking paper and foil ready to bake off when the time was right.

Spiced Caramelised Pears.
Spiced Caramelised Pears en papillote

Pear and rose petal delight ice-cream

A simple homemade ice-cream base, with rose petals folded through and pear Turkish delight. When learning to make real Turkish Delight in college I had the notion that this could be any flavour you wanted. I’ve experimented a lot with this and decided that for this course, that I would do something different. I made a normal Turkish delight base but instead of using rose for the flavouring I used pear. Fun.

Pear and rose petal delight ice-cream.
Pear and rose petal delight ice-cream

We paired a local Victorian sweet mead with dessert. Mead has loads of history, and has been made through the ages.

Pear and Pecan pudding in a white bowl with a toffee sauce

Pear and Pecan Steamed Puddings

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becs-table.com.au
Makes 8 mini (or 6 small) individual servers of pudding. Quick and easy dessert to whip up can be made prior to the dinner party, warmed through and turned out for serving. This was part of our Medieval dinner party menu. We had the puddings, spiced pears and icecream.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Difficulty Easy
Course Dessert
Cuisine British
Servings 8 People
Method Thermomix

Equipment

  • Thermomix

Ingredients
  

Ingredients:

    For the Pudding

    • 80 g unsalted butter
    • 1 Pears peeled cored and cut into 1 – 2cm cubes about 140 g
    • 80 g brown or muscovado sugar split into 20g and 60 g lots
    • 30 g pecans toasted and roughly chopped or as I have in the image one left whole for each pot and the remaining chopped
    • 1 egg
    • 80 g self-raising flour
    • 1 small pinch sea salt

    Toffee sauce

    • 80 g light muscovado sugar
    • 60 g unsalted butter
    • 100 cream
    • 1 pinch sea salt

    Instructions
     

    Thermomix Method:

    • Weigh 20 g butter into the TM bowl along with the pear cubes, 20 g sugar and a small pinch of sea salt, cook for 6 mins/Varoma/reverse, speed 1
    • In the meantime, you can prepare your dariole moulds. If you’re not using nonstick moulds grease with butter I placed an upturned pecan in the base of each mould so when the puddings are turned out the pecan will be up the right way.
    • When the time is up, take the cooked pear pecan caramel and place a portion in the base of each prepared dariole moulds
    • Without washing the TM bowl add the toffee ingredients and cook for 8 mins/90­°c/speed 3 When the time is up, remove the toffee sauce from the bowl by pouring it into a small pouring jug. Add around a tsp to each dariole mould (on top of the pear mix) and set aside.
    • Using the same TM bowl (no need to clean) add the butter and sugar and mix for 20 seconds/speed 6.
    • Lift the mixture from the base and scrape down any mixture that’s flicked up the sides then add the egg. Set for 10 sec/speed 4 then lift and scrape again and add the flour.
    • Mix the flour in 10 seconds/ speed 4 Check to see if everything is combined, if not lift and scrape again and mix for a further 5 seconds/speed 4. Divide between 6 dariole moulds
    • Place 1 litre of water into the TM bowl set the lid on and add the filled Varoma to the top. Set the TM for 25 mins/Varoma/speed 3
    • Rest in the moulds for 2 – 5 minutes before turning out. Serve with sauce and cream.

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