Thinking about a special desert?
I did this amazing recipe for last Valentine’s Day and it-was-a-HIT!
I confess I’ve nerver eaten this famous desert before. I’ve only imagined how tasty it was, and I must say that it didn’t let me down. On the contrary, this desert exceeded my expectations because it was soooo easy and quick to do and the flavour explosion was simply DIVINE! Another plus is that you don’t need to spend a lot $$$$ to get it done.
You can follow this recipe if you feel like having a fancy snack or just have this card up your sleeve for special occasions.
Firstly, you’ll need to get these ingredients below.
- 4 medium ripe or semi-ripe pears
- 2 bottles of apple/pear cider (aprox. 345 ml each)
- 2 whole cinnamon sticks
- 8 whole cloves
- 3 whole star anise
- 1 tbs of good quality vanilla essence
- 3 tbs of honey (organic if you wish) + 1tb to glaze the pear
- Vanilla bean ice-cream to serve together (or another one from your choice)
- Ground cinnamon, to finish
- Peel the whole pears carefully, leaving the stalk intact. Set aside in a plate.
- Place content of 2 bottles of cider inside a small pan (big enough to fit 4 pears standing tightly). Add the spices, honey and simmer well until the honey is completely incorporated to the cider mix.
- Lower the heat and place the pears inside the pan with the spicy cider, standing upright.
- Cover the pan with a piece of baking paper and its lid. Let it cook for 15 min, if the pears are ripe, and about 20 min if they’re semi-ripe. You might find helpful to spoon the poaching liquid over the pears once or twice to infuse the flavour on the top part of the pears. (Attention, if the pears don’t stand upright inside the pan, it’s ok too. It only means that you’ll probably have to serve it lying on the plate, later on.)
- The only tricky part of this recipe might be getting the right pear consistency. When the pears feel soft on touch it means that they’re cooked. Keep an eye on how soft they are turning so you won’t get a pear puree instead. It’s important for the desert’s presentation to keep the stalk on, so don’t overcook it.
- After the pear is cooked, set them aside.
Spicy Cider Granita (optional):
- Remove the spices from the poaching liquid.
- Now that you have that rich and flavoursome liquid, you can use it to create a Spicy Cider Granita. It not only tastes good but it will also add some extra refinement to your dish.
- To create the Spicy Cider Granita, get a baking tray and cover it with plastic film (or baking paper) and pour the liquid inside. Place the tray in a freezer and once it’s semi-frozen, scrape it with a fork/spoon to achieve a granita texture. For a better result, you can keep it in the freezer for a little longer and then repeat this process one more time.
Place the warm pear on the plate standing upright, glaze it with honey and dust some cinnamon on top. Serve it with ice-cream in a ramekin or mini bowl of your choice. If you chose to prepare the Spicy Cider Granita, you can place it
near the pear for a final touch.
Note: We’ve done a sugar-free vanilla bean ice-cream ourselves. If you’re avoiding sugar as well, but don’t really want to have all the trouble to do an ice-cream from scratch, you can serve it along with some whipped cream using your favourite sugar substitute, instead.
I hope you try this recipe and enjoy it as much as I did!