Ruby poached pistachio crusted pears served with custard 

I was feeling very bored today, no much work. And normally when i am bored, I try new recipes, it keep my mind occupied and gives sense of satisfaction.

I love to cook, dessert or savory both, but if you ask to choice one then, desserts are clear winner. I had worked with pears before as well. I have few poached pears recipes in my blog already, but these time i wanted to step up the game.

Made this beauties, not just the looks royal and exquisite but taste is out of this world, hope I am not exaggerating 🙂

There are multiple layers of flavors in this dessert. Creamy of custard, sponginess of cake and juicy poached pear and to add the crunch of silver coated pistachios.

Though bit time consuming, but one bite of it, you will feel that all the hard work was worth it.

Ingredients for poached pears

200 ml red grape juice

200 ml cranberry juice

200 gm caster sugar

1 cinnamon stick

2 star anise

3 firms pears

1/2 cup crushed sliver coated pistachios

1 cup dark melted chocolate

Ingredients for Custard :

2 Egg Yolks

1 tsp Corn Flour

1 cup Milk

1 tbsp Sugar

1/2 tsp Vanilla essence

Method

Peel the pears, trying to keep as much of the shape as possible and leave the stalk intact.

In a pan pour grape juice, cranberry juice, sugar, cinnamon and star anise. Put the pears into the red juice mixture. Pears should be completely submerged in the liquid.

Bring the mixture to a gentle simmer and poach the pears, covered for 20 – 30 minutes. The pears are ready when they are tender all the way through.

Remove the pears from the pan and continue to gently boil the juicy until the mixture has reduced by half and has turned syrupy.
Remove this syrup in a small bowl and keep it aside for later use.

Dip the pear in melted chocolate and then in crushed silver coated pistachios so that it coated up to half way up. Dark chocolate should not be seen it should be completely covered by the pistachios..
Keep it aside to completely cool. Meanwhile we will make custard.
In a bowl whisk together the egg yolks, cornflour and sugar until mixed well . In a saucepan gently heat the milk and vanilla until warm, remove from the heat and add the milk to the egg mixture. Pour it back into the saucepan and whisk constantly until boiling. Take off the heat and whisk until the custard is thick enough to coat the back of spoon. Remove the custard in bowl and cover with cling film and let it cool.

Sponge cake ingredients 

1 cup sugar

1/2 cup butter

2 eggs

1 tsp vanilla essence

2 teaspoons rose water

1 1/2 cups Maida

1 3/4 tsp baking powder

Method

Preheat oven to 175 degrees C. Grease the pan and keep it aside.

In a stand mixer bowl, cream together the sugar and butter.

Add in the eggs, one at a time, and then add vanilla essence and mix well.

In separate bowl mix maida and baking powder, and sieve it so it’s mixed well.

Add the Maida mix to the butter mixture and mix well.
Add milk until batter is smooth.

Pour batter into the baking pan. And bake for 30-40 minutes in the preheated oven.

After 30 minutes check the cake with toothpick, when inserted it should come come out clean.

Remove the cake from oven and place it on wire rack to cool.

When cake is completely cool with help of cookie cutter and cut roundels and in sides of the rounded apply little poaching syrup and roll it in crushed pistachios. keep aside for plating.



Plating :
Take a serving plate pour 2-3 tbsp of custard, in the centre place the pistachios crusted sponge cake roundel and on top place the poached pear. Drizzle the poaching syrup on top of pear and little on the custard and with help of toothpick and few swirls.

Serve cold or at room temperature.

This recipe is adapted from various recipes in Pinterest. 

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