Fonterra Food Services
Poached Pears and Salted Caramel Sauce
60g manuka honey
180g pecan nuts
60ml Pedro Ximinez (sherry)
180g raisins
600g sugar
2 lemons, zest and juice
2 oranges, zest and juice
2 vanilla beans
1 tsp 5 spice powder
2 star anise
1 cinnamon stick
200ml wine
2 l water
6 pears, peeled and cored
Salted Caramel Sauce
1 1/4 cup Anchor Cooking Cream
1 tspn pink salt
1 vanilla bean
180g Western Star Unsalted Butter
1 cup caster sugar
90ml golden syrup
Anchor Culinary CreamWestern Star Unsalted Butter
Preheat oven to 160°C and line a baking tray with baking paper.
Put honey in a pan and bring to the boil. Add the pecans and stir. Strain the pecans and spread over the baking tray. Bake for 5 minutes.
Put the Pedro Ximinez in a small saucepan and heat until warm. Add the raisins and stir. Soak for 1 hour.
Place sugar, zest and juice, vanilla beans and spices in a large pot. Add water. Bring to the boil. Add the peeled and cored pears, put on a cartouche and reduce heat to a low simmer. Cook for 20 minutes.
Salted Caramel Sauce
Heat cream , salt, vanilla bean and half of the butter in a small pot. Bring to the boil. Keep warm.
In a larger pot add sugar, syrup and dissolve. Heat sugar until it reaches 155°C. Take off heat and allow to cool slightly. Add cream mixture to syrup. Heat until temperature reaches 115°C. Allow to cool. Add in remaining butter and stir until combined.
Tip :
This recipe was designed and styled by Cassandra Willls, apprentice chef from Echuca.

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