Poached Pears with Passionfruit Sauce, Boysenberry Coulis, Creme Chantilly, and Peanut Praline

Ingredients

Poached pears

  • 2 medium peeled and pears, cored 
  • 1 1/2 cup white wine 
  • 11/2 cup red wine 
  • 2 cinnamon sticks 
  • 4 tsp lemon juice 
  • 1 cup sugar

Boysenberry coulis

  • 1/2 cup boysenberries or raspberries (fresh or frozen) 
  • 1/4 cup sugar 
  • 150 mls water 
  • 2 tsp lemon juice

Peanut praline

  • 10 g peeled roasted peanuts 
  • 50 g brown sugar

Passionfruit sauce

  • 3 whole passionfruit pulped 
  • 100 ml coconut milk or cream 
  • 50 mls evaporated milk 
  • 1/4 cup sugar 
  • 1/2 tsp lemon zest 
  • 100mls water

Crème chantilly

  • 150 ml cream 
  • 1/4 tsp vanilla essence 
  • 1/4 cup icing sugar

Garnish

  • 3 - 4 whole boysenberries or raspberries 
  • chocolate shapes

Method

Place one pear in a thick-bottom pot with white wine, a cinnamon stick, 2 tsp lemon juice and 1/2 cup sugar. Repeat the same for the other pear using red wine. Bring the ingredients to the boil then simmer until the pears are soft. Test by piercing with a skewer.

When cooked, transfer the pears with their cooking liquid into bowls and chill in the refrigerator.

Place all the passionfruit sauce ingredients into a thick-bottom pot. simmer for approx. 3 - 5 minutes. Remove from heat and leave to cool.

Bring it to boil; then

Place all the coulis ingredients into the pot; bring them to the boil then simmer for approx. 3 - 5 minutes. Pour mixture into a blender and puree. Transfer mixture to a bowl and chill in the refrigerator.

Place all the crème chantilly ingredients in a bowl and whip until thick.

Place all the praline ingredients in a blender and blend until a sandy texture.

To serve: Pour enough passionfruit sauce on to a shallow dish to cover the bottom evenly. Arrange red and white pears alternately on top of the sauce in a fan shape. Place dots of coulis on top of the sauce which surrounds the pears. Add a blob of crème chantilly at the point of the fan. Sprinkle with the peanut praline. Garnish with berries and chocolate shapes if desired.

Makes 2 servings