Baked Pears
4 small rocha pears
90ml/6tbsp Australian eucalyptus honey
Poached Asian Pears
2 cups water
1 cup dry white wine
½ cup caster sugar
3 tbsp lemon juice
3 pieces cassia bark (or cinnamon stick)
2-3" piece of root ginger, peeled and sliced
2 Asian pears (also called Nashi or Chinese duck pear ), peeled and cored
Mango-Frangelico Sauce
2-3 mangoes, peeled and diced into large chunks
icing sugar to taste
1 tbsp Frangelico (hazelnut liqueur) (You may substitute with an almond liqueur or miss the alcohol out all together)
Preheat oven to 180C/350F/Gas 4.
For the baked pears, core them from the bottom, leaving the stems intact. You may need to cut a small slice from the bottom to insure it stands up. Place all pears on a baking sheet.
Drizzle 22.5ml/1½tbsp honey over each pear and bake for 30 minutes or until tender.
For the Asian pear, bring all ingredients (except pears) to a boil for 5 minutes to dissolve sugar and develop flavours.
Add the Asian pears and simmer over a low heat for one hour. These pears are quite hard and can withstand the long poaching time.
Remove from poaching liquid and cut in half through the stem end ready to serve.
To make the mango sauce, whiz all ingredients in a blender to a thick sauce.
To plate up, Slice and fan each half of the Asian pear and serve alongside a whole baked pear over the mango-frangelico sauce.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
