Poached Pears coated with Caramel.

by a tale

Golden, tooth-achingly sweet caramel and melting- in -your-mouth poached pears. You wouldn’t believe how well those two go together. Unless you’ve tried it.

Caramel.

PEARS AND CARAMEL.

pears – 4
water – 1 litre
sugar – 100 g
cinnamon – a teaspoon

sugar – 300 g
water – 6 tablespoons
butter, diced – 240 g
cream – 200 g
fleur de sel – 5 g

Combine water, sugar and cinnamon in a vast pan and bring to boil. Once boiling, add peeled pears and let simmer for about twenty minutes. Remove fruit from the syrup before it gets squishy and set aside. You can store the syrup in the freezer so you won’t have to prepare fresh one the next time you are having poached fruit.
Meanwhile prepare the caramel. Cook water and sugar for several minutes. Instead of stirring, give the pan a good swing every now and then. Once all of the water has evaporated, the sugar will start browning. Once it has reached a golden colour, add the butter, one knob after the other and using a whisk stir constantly. Add the salt. Once everything is combined, add the warmed-up cream. Stir until the texture is smooth and glossy. Use instantly as long it is liquid. Pour the remaining caramel into sterilised glasses, let cool and store in the fridge.

About these ads