Chefs Blog in Sydney
Recipes from the Chef - Poached Pear Stuffed With Walnuts & Dates
4 egg yolks
20 ml Amaretto
for Amaretto sabayon, whisk egg yolks, Amaretto and 1/3 cup of reserved poaching liquid in a heatproof bowl over a saucepan of gently simmering water for 5 minutes or until pale and thick. Cool. In a separate bowl, whisk cream to soft peaks, add to sabayon and fold gently to combine.
8 pears, peel and core them then
2 cinnamon quills
2 star anise
1 lemon juice
Put all the ingredients into a pot then bring it to boil. Add all the pears and simmer for 15 mins.then remove from the heat. And then keep in the same pot until it cool down.
200 g walnuts
Posted on Tuesday, February 19, 2013 - Permalink