Pears in Papillote with GingerTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
ripe pears
1
lemon
40
g
candied ginger
60
g
soft butter
40
g
powdered sugar
30
g
chopped pistachios
500
ml
cold crème anglaise (custard)
METHOD
- Peel the pears, leaving the stem on. Hollow them out from the bottom using a paring knife to remove the core and seeds.
- In a food chopper, blend together the candied ginger, butter and sugar.
- Stuff the pears with this mixture then stand each of them on a large square of parchment paper. Drizzle with lemon juice to keep them from browning and fold the paper up into a sealed packet, or papillote. Tie with kitchen string.
- Steam the packets for 20 minutes.
- Coarsely chop the pistachios.
- To serve, divide the cold crème anglaise among four dessert plates or bowls. Open the papillotes and place a pear in the center of each plate. Sprinkle with pistachios and serve warm or cold.
CHEF'S NOTES
A little extra: serve the pears with nougat ice cream with saffron (recipe in this file) shaped into quenelles with two soup spoons. Delicious!
