Six Pears a Penny
By The Sugar Peddler on March 15, 2011
This is a very simple dessert packed with flavor that can be prepared without cooking.
1 USA D’Anjou Pear
1 Tbsp Light Rum
1 Tbsp Butter
1 Tbsp Hazelnuts
4 Cubes of Caramel
1 tsp Water
1 tsp Vanilla Extract
Pinch Black Lava Salt
1Tbsp Heavy Whipping Cream
Start with a firm nice sized pear. This is a USA D'Anjou Pear.
You can also use USA Red D'Anjou or USA Bosc Pear
Core out the pear.
Slice the pear into even round slices.
Melt the butter in a microwavable dish and add light rum. You can also use any white wine.
Soak each slice in the butter and rum.
Use a round cutter to cut each slice individually. Remove the peel and stack the pears.
You can use any shape cutter of your choice.
Toast your hazelnuts until golden brown.
Place hazelnuts inside of the stack of cored out pears.
|Move Pears to a serving dish|
Whip the heavy cream to a stiff peak.When whipping by hand it is always best to use a chilled bowl and whisk. Whipping 1 tablespoon of whipped cream may seem tedious and you may want to whip 3 tablespoons at a time.
Place a tablespoon of the whipped cream in the center on top on the nuts.
The caramel for this dessert can be prepared fresh or you can melt 4 cubes of packaged caramel with a teaspoon or water and vanilla in a microwaveable dish.
Pour a small amount of caramel in front of the pears.
Garnish the caramel with a few hazelnuts and a small amount of Black Lava Salt.
Golden, Sweet, and Informative
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