Sweet Pear and Saffron Dessert
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 14 h. 30 min.
Ready in
Ingredients
for
4
- For the saffron pears
- ½ tsp Saffron
- 6 Tbsps warm water
- ½ cup caster sugar
- ¾ cup water
- 0.333 cup white wine
- 4 conference Pear (peeled with stalks left on)
- For the raspberry ravioli
- 1 cup butter (softened)
- ½ cup sugar
- ½ Tbsp red, paste Food coloring
- 1 tsp vanilla extract
- ¼ tsp baking soda
- 1 pinch salt
- 2.333 cups plain flour
- 8 Tbsps seedless Raspberry jam
- 20 frozen Raspberries
- 2 ¼ cups honey
- 1 strip Lemon peel
- For the brandy snap tuiles
- ¼ cup sugar
- ¼ cup butter
- 2 Tbsps Golden syrup
- 0.333 cup plain flour
- ½ tsp ground ginger
- 1 Mango (peeled and diced)
- 1 small Pineapple (peeled and diced)
- To decorate
- fresh Raspberries
- mint
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Plate, 1 Fork
Preparation steps
1.
For the pears: soak the saffron in the warm water and leave for 1 hour.
2.
Heat the caster sugar, water and wine in a large pan until the sugar has dissolved. Increase the heat and boil for 3-4 minutes.
3.
Add the soaked saffron and pears to the pan. Cover and simmer for 30 minutes, occasionally turning the pears. Remove the pears with a slotted spoon and transfer to a bowl. Pour the syrup over the pears. Cover and chill overnight.
4.
For the raspberry ravioli: beat the butter and sugar in a mixing bowl until blended. Add food colouring, egg, vanilla, bicarbonate of soda and salt; beat until light. Add more coluring if the paste is too pale for your liking.
5.
Work in the flour to make a stiff dough. Divide the dough in half. Wrap each half in clingfilm and refrigerate until firm.
6.
Roll out the dough into 2 large rectangles about 4mm|1/8" thick. Using a ravioli or small cutter, cut the dough into squares and circles. Place about 1 teaspoon jam on the centre of each square or circle and a frozen raspberry; top with another square or circle. Using a fork, press the edges together to seal.
7.
Bring the honey to a boil in a large pan and add the lemon peel. Carefully put in the ravioli and simmer for about 15 minutes until cooked. If the honey becomes too thick, add a little water. Remove the ravioli from the pan and set aside to cool. Reserve the honey syrup.
8.
For the brandy snap tuiles: heat the oven to 180C.350F, gas 4. Grease a baking tray or line with non-stick baking paper.
9.
Melt the sugar, butter and golden syrup in a pan over a low heat, then remove from the heat.
10.
Add the flour and ginger and mix well. Drop tablespoons onto the baking tray, 7cm|3" apart. Bake for 7-10 minutes until golden and bubbling.
11.
Remove the baking tray from the oven and allow to stand until the snaps can be easily lifted with a palette knife. Drape the snaps over a rolling pin to give a curved shape and allow to set.
12.
To serve: Place 2 tablespoons of diced mango and pineapple on serving plates. Spoon over some of the saffron syrup from the pears. Place the raspberry ravioli on top and drizzle with some of the reserved honey syrup. Remove the pears from the saffron syrup and cut the pears in half. Place a pear half and brandy snap tuile on each plate. Decorate with raspberries and mint leaves.
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