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Cranberry-Port Poached Pears with White Chocolate Cream https://www.metro.ca/userfiles/image/recipes/poires-pochees-canneberges-porto-creme-chocolat-blanc-6050.jpg PT20M PT30M PT50M
In a large saucepan, combine sugar, cranberry juice and port. Add pears and cook over medium-high heat. Add star anise, lemon juice and zest, and bring to a boil. Reduce heat to medium and cook 10 to15 minutes or until pears are tender but still firm. Remove pears and cool in a bowl. Over medium heat, reduce poaching liquid by half into syrup. Cool syrup before spooning it over pears. Set aside. White chocolate cream: Melt white chocolate in 1/4 cup (60 mL) hot cream. Whip remaining cream until peaks form. Gently stir melted chocolate into whipped cream until blended. Refrigerate. Phyllo wafers: Preheat oven to 400°F (200°C). Brush each sheet of phyllo pastry with melted butter before laying another one on top of it. Cut into squares. Place squares on a baking sheet and bake until golden brown. To serve, place a pear in the centre of a dessert plate, spoon syrup over pear, add a generous dollop of white chocolate cream and a phyllo wafer.
6
6 pears, peeled and cored, with stem left on 1 1/2 cups (375 mL) sugar 6 cups (1/2 L) cranberry juice 1/2 cup (125 mL) porto or frozen grape juice (concentrated) 3 star anise 1 lemon, zest and juice
Cranberry-Port Poached Pears with White Chocolate Cream

Cranberry-Port Poached Pears with White Chocolate Cream

Rate this recipe
1 Vote
6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6
    pears, peeled and cored, with stem left on
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  • 1 1/2 cups
    (375 mL)
    sugar
  • 6 cups
    (1/2 L)
    cranberry juice
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  • 1/2 cup
    (125 mL)
    porto or frozen grape juice (concentrated)
  • 3
    star anise
  • 1
    lemon, zest and juice
  • 7-8 sheets
    phyllo pastry

  • melted butter, as needed
  • 1 cup
    (250 mL)
    whipping cream 35 %
  • 2 oz
    (60 g)
    white chocolate chips
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Imprimer ma sélection

Preparation

In a large saucepan, combine sugar, cranberry juice and port. Add pears and cook over medium-high heat. Add star anise, lemon juice and zest, and bring to a boil. Reduce heat to medium and cook 10 to15 minutes or until pears are tender but still firm.

Remove pears and cool in a bowl. Over medium heat, reduce poaching liquid by half into syrup. Cool syrup before spooning it over pears. Set aside.

White chocolate cream:

Melt white chocolate in 1/4 cup (60 mL) hot cream. Whip remaining cream until peaks form.

Gently stir melted chocolate into whipped cream until blended. Refrigerate.

Phyllo wafers:

Preheat oven to 400°F (200°C).

Brush each sheet of phyllo pastry with melted butter before laying another one on top of it. Cut into squares.

Place squares on a baking sheet and bake until golden brown.

To serve, place a pear in the centre of a dessert plate, spoon syrup over pear, add a generous dollop of white chocolate cream and a phyllo wafer.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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