melissa-dallas
Well-known member
bottle. My sister says it's too "fire-watery" for her to manage. Any baking or drink recipes to add it to?
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What to do with Poire William, besides drink it straight? It's the good kind with the pear in the
- Thread starter melissa-dallas
- Start date
It would be good with pear crepes for dessert. In fact, I have a bottle that I need to chuck or
cook with.
The best comes from a town in Switzerland called Martigny. It is so wonderful, you wouldn't want to cook with it. And there is no fire. It's just smooth and special.
cook with.
The best comes from a town in Switzerland called Martigny. It is so wonderful, you wouldn't want to cook with it. And there is no fire. It's just smooth and special.
If you want to go really fancy--REC: Pear-Ginger Strudel with Ginger-Custard Sauce...
PEAR-GINGER STRUDEL WITH GINGER-CUSTARD SAUCE
Serving Size : 12
Sauce:
1 cup whipping cream
1 cup whole milk
2 tablespoons minced fresh ginger -- peeled
6 large egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
Filling:
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace -- or nutmeg
3/4 cup gingersnap cookie crumbs
1/4 cup unsalted butter -- (1/2 stick)
1/2 cup dried pears -- diced (about 3 ounces)
1/4 cup Poire Williams -- or brandy
6 ripe Bartlett pears -- or Anjou (about 3 3/4 pounds) peeled, cored, cut into 1/2-inch cubes
1 teaspoon grated lemon peel
16 sheets fresh phyllo pastry -- or frozen, thawed
1 cup unsalted butter -- (2 sticks) melted
For sauce:
Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat. Remove pan from heat; steep 15 minutes. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in warm cream mixture; return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain sauce into medium bowl; mix in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
For filling:
Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl. Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend. Set both mixtures aside.
Melt 1/4 cup butter in heavy large skillet over medium heat. Add dried pears and pear brandy. Cover and simmer until brandy is absorbed, about 5 minutes. Mix in fresh pears and lemon peel. Sauté until pears are just tender, about 10 minutes. Add cornstarch mixture. Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely.
Line large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel). Brush phyllo with melted butter. Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture. Repeat with 5 more phyllo sheets, butter and crumb mixture. Top with phyllo (8 sheets total); brush with butter. Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side. Fold short sides over ends of filling; butter folded edges. Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling. Transfer strudel to prepared sheet, seam side down. Brush with butter. Repeat with remaining ingredients to make second strudel. Place on same sheet, spacing 3 inches from first strudel. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
Preheat oven to 375°F. Bake strudels until golden brown, about 30 minutes. Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce.
PEAR-GINGER STRUDEL WITH GINGER-CUSTARD SAUCE
Serving Size : 12
Sauce:
1 cup whipping cream
1 cup whole milk
2 tablespoons minced fresh ginger -- peeled
6 large egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
Filling:
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace -- or nutmeg
3/4 cup gingersnap cookie crumbs
1/4 cup unsalted butter -- (1/2 stick)
1/2 cup dried pears -- diced (about 3 ounces)
1/4 cup Poire Williams -- or brandy
6 ripe Bartlett pears -- or Anjou (about 3 3/4 pounds) peeled, cored, cut into 1/2-inch cubes
1 teaspoon grated lemon peel
16 sheets fresh phyllo pastry -- or frozen, thawed
1 cup unsalted butter -- (2 sticks) melted
For sauce:
Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat. Remove pan from heat; steep 15 minutes. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in warm cream mixture; return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain sauce into medium bowl; mix in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
For filling:
Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl. Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend. Set both mixtures aside.
Melt 1/4 cup butter in heavy large skillet over medium heat. Add dried pears and pear brandy. Cover and simmer until brandy is absorbed, about 5 minutes. Mix in fresh pears and lemon peel. Sauté until pears are just tender, about 10 minutes. Add cornstarch mixture. Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely.
Line large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel). Brush phyllo with melted butter. Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture. Repeat with 5 more phyllo sheets, butter and crumb mixture. Top with phyllo (8 sheets total); brush with butter. Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side. Fold short sides over ends of filling; butter folded edges. Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling. Transfer strudel to prepared sheet, seam side down. Brush with butter. Repeat with remaining ingredients to make second strudel. Place on same sheet, spacing 3 inches from first strudel. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
Preheat oven to 375°F. Bake strudels until golden brown, about 30 minutes. Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce.
melissa-dallas
Well-known member
Oh YUM! Maybe she'll make this sometime for ME! Crepes are a great idea too.
You could also do a pear souffle. Like the one for chartreuse.
I've made this only as one 4-serving souffle. I luuuuv it.
CHARTREUSE SOUFFLE
Ingredients:
6 egg whites
200g castor sugar
4 egg yolks, lightly beaten
15cl Chartreuse, green
½ cup milk
75g flour
75g butter
Zest of 1 lime
Icing sugar
Soft unsalted butter and white sugar for preparing the ramequins.
Butter and white sugar to prepare the ramequins.
Pre-heat the oven to 250C
Method:
Butter and sugar 6 ramequins.
Melt the butter, add the milk, bring to the boil. Stir in the flour and make a roux. Stir in the Chartreuse. Keep stirring until well mixed. Add the egg yolks, take off the heat and keep stirring until smooth. Set aside.
Whisk the egg whites to stiff peaks, then whisk in the sugar until dissolved. Stir one spoonful of the eggwhite mixture into the egg yolk mixture, then fold the egg yolk mixture carefully into the egg white mixture and pour into the ramequins. Fill to about 7/8th.
Bake in the oven for about 10 minutes. Dust with icing sugar, sprinkle with lime zest and serve immediately.
I've made this only as one 4-serving souffle. I luuuuv it.
CHARTREUSE SOUFFLE
Ingredients:
6 egg whites
200g castor sugar
4 egg yolks, lightly beaten
15cl Chartreuse, green
½ cup milk
75g flour
75g butter
Zest of 1 lime
Icing sugar
Soft unsalted butter and white sugar for preparing the ramequins.
Butter and white sugar to prepare the ramequins.
Pre-heat the oven to 250C
Method:
Butter and sugar 6 ramequins.
Melt the butter, add the milk, bring to the boil. Stir in the flour and make a roux. Stir in the Chartreuse. Keep stirring until well mixed. Add the egg yolks, take off the heat and keep stirring until smooth. Set aside.
Whisk the egg whites to stiff peaks, then whisk in the sugar until dissolved. Stir one spoonful of the eggwhite mixture into the egg yolk mixture, then fold the egg yolk mixture carefully into the egg white mixture and pour into the ramequins. Fill to about 7/8th.
Bake in the oven for about 10 minutes. Dust with icing sugar, sprinkle with lime zest and serve immediately.
white chocolate tiramisu trifle with spiced pears
http://www.epicurious.com/recipes/food/views/240701
http://www.epicurious.com/recipes/food/views/240701
Another one that sounds good: Poached Pears with Poire William Caramel Sauce (2nd recipe listed)
http://www.amazon.ca/Return-Cooking-Michael-Ruhlman/dp/product-description/1579651879
http://www.amazon.ca/Return-Cooking-Michael-Ruhlman/dp/product-description/1579651879
melissa-dallas
Well-known member
Thanks for all the great ideas everyone. These all sound wonderful
shaun-in-to
Well-known member
I had the same thought, subbing in Grand Marnier soufflé, maybe with some pear purée (baby food)