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.
Pear and pecan pudding
Its sweet and decadent, and if you love pecans (like I do), its delicious. The recipe can be found below.
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.
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.
We paired a local Victorian sweet mead with dessert. Mead has loads of history, and has been made through the ages.
Pear and Pecan Steamed Puddings
5 stars tells us you love the recipebecs-table.com.au
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
- 80 g light muscovado sugar
- 60 g unsalted butter
- 100 cream
- 1 pinch sea salt
- 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.