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Cranberry-Port Poached Pears with White Chocolate Cream 2013-08-06 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 Metro

4 1 4 4

6 pear, 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

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servings

0:20

Preparation

0:30

COOKING

0:50

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

6

pear, peeled and cored, with stem left on

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

phyllo wafers:

7-8 sheets

phyllo pastry

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420 g SELECTED VARIETIES

melted butter, as needed

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ORGANIC MEADOW ORGANIC BUTTER

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454 G SELECTED VARIETIES

white chocolate cream:

1 cup
(250 mL)
whipping cream 35 %

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LACTANTIA OR NATREL CREAM

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473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES

2 oz
(60 g)
white chocolate chips

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8 Air Miles BONUS MILES when you buy 2

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Imprimer ma sélection

Preparation

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

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