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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 9 - Poached Vino Cotto Pear


EP 9 Kiera Westwick
Poached Vino Cotto Pear
Serves 4

Pear
250 ml vino cotto
4 pears, peeled
1/3 cup sugar
1 bay leaf

Shortbread Crumb
1/2 cup plain flour
30 grams butter
1 tablespoon sugar

Umeboshi Jam
3/4 cup sugar
2 umeboshi plum, seed removed, roughly chopped
1 teaspoon butter

Vino Syrup
125 ml vino cotto
2 tablespoons sugar

Umeboshi Praline
2 umeboshi plum, seed removed
1/2 cup sugar

Ganache
50 grams chocolate
2 tablespoons cream
1 tablespoon sugar
15 grams butter

Cream Quenelle
2/3 cup cream
2 teaspoons sugar

bay leaves for garnish

1. Preheat oven to 180C.
2. To poach the pears, place all ingredients and 2 cups water in a saucepan large enough to stand pears upright, and set over medium heat. Allow to simmer, partially covered, until tender, about 20 minutes. Remove from heat and set aside.
3. Meanwhile to make the shortbread crumb, rub flour, butter and sugar between fingers to make a coarse crumb. Transfer to a baking tray and spread out in a thin layer. Place in the oven to bake until golden, about 10 minutes. Remove from oven and set aside.
4. To make Umeboshi jam, place sugar, and 2 tablespoons water in a saucepan and place over medium heat. Bring to a boil and when temperature reaches about 112C add the umeboshi plum. Continue cooking until mixture is thick and syrupy and temperature is about 120C. Add butter and whisk to combine. Remove from heat and set aside to cool.
5. To make the Vino Cotto Glaze, place vino cotto, sugar and 2 tablespoons water in a small saucepan and set over medium heat. Allow to boil until reduce to a syrupy glaze, about 5 minutes. Remove from heat and set aside.
6. To make the praline, place sugar and 2 tablespoons water in a saucepan and set over medium heat. Allow to boil until about 112C. Add umeboshi plums and continue boiling until about 120C. Remove from heat and pour onto baking paper. Allow to set.
7. To make the ganache, place all ingredients in a bowl and set over a saucepan of simmering water. Continue to heat, stirring, until smooth and combined. Set aside.
8. For the cream, place cream and sugar in the bowl of an electric mixer and whisk until soft peaks form.
9. To serve, brush plates with jam and ganache. Remove pear from poaching liquid and place on plate. Spoon glaze over the pear and add a quenelle of cream, some umeboshi praline and shortbread crumb. Garnish with a bay leaf. Serve with ganache on the side.


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