Dubai Pear Delicacies
These recipes come to us from Chef Uwe Micheel of the Radisson Blu Hotel, Dubai Deira Creek, United Arab Emirates.
Pear and Almond Tart
Ingredients:
20 grams puff pastry sheet
20 grams marzipan 40%
½ piece canned pear
Directions:
Place the puff pastry sheet in a tray lined with parchment paper.
Roll marzipan ½-millimeter thick and place on top of the puff pastry. Cut the pear and arrange on top. Bake at 180 degrees Celsius for 10–15 minutes.
Pear and Cinnamon Cream Brulée
Ingredients:
30 milliliters cream
30 milliliters milk
10 grams sugar
¼ teaspoon vanilla
Pinch of cinnamon
20 grams canned pears, cut into small dice
Egg yolk
Directions:
Combine cream, milk, sugar, vanilla and cinnamon in a pot and warm over medium heat.
In a stainless steel bowl, whisk egg yolk, then add the cream mixture slowly. Strain the mixture.
Place the pears inside a shot glass. Pour the creme brulée mixture over the pears and bake in a water bath for 20 minutes at 110 degrees Celsius.
Pear and Green Tea Mousse
Ingredients:
180 grams cream
2 egg yolks
60 grams sugar
2 leaves gelatin, soaked in cold water
12 grams green tea powder
60 grams pureed pear
Directions:
Whip the cream, being careful not to overbeat.
In a separate bowl, mix the egg yolk and sugar until creamy.
Add pureed pear and green tea powder. Squeeze the gelatin leaf and melt in microwave oven. Add to the egg yolk mixture.
Add the whipped cream, mixing gently. Pipe into desired mould and put in the freezer until set.
Pickled Pear in Spiced Vinegar
Ingredients:
200 grams sugar
250 grams water
50 milliliters red wine
50 milliliters sherry vinegar
3 cloves
5 black peppercorns
4 USA Pears
4 tablespoons lemon juice
Double cream
Directions:
Put the sugar and water in a pan and bring to a boil, stirring until the sugar dissolves.
Add the wine, sherry vinegar, cloves, and peppercorns.
Peel the pears and core them from the bottom, leaving the stem intact. Place the pears in the syrup and cover. Poach for about 30 minutes, until pears are completely tender.
Lift the pears out with a slotted spoon and arrange them in a serving dish. Bring the syrup back to a boil until it is reduced to thick syrup. Pour it over the pears. Leave to cool, then chill for an hour.
Serve with double cream and cold syrup.
