Peel pear, halve it lengthways and remove
For the caramelized poached pears, peel and core pears;
lices.
Keep the sliced pear halves in tact.
Press
owl. Peal, halve and core pear; placing in bowl of lemon
ntil sugar dissolves.
Add pear halves, cut side down. Return
ize pieces. Halve and core pear; cut into thin slices. Stir
Make pear mixture: In a saucepan, combine
Strain pear syrup into medium saucepan.
Add cranberry-apple juice.
Bring to a boil.
Add pear halves.
Simmer on low heat for 15 minutes.
Remove pears from liquid.
Reduce liquid until slightly thickened.
Pour over pears.
Refrigerate until cold. Serve in individual dessert dishes.
aking paper. Mix the sliced pear and lemon juice together then
ach crust.
Place one pear half on your work surface
Bring Midori, sugar, spices, rinds and water to the boil. Simmer for 5 minutes.
Peel the pears and remove the base end but leave the stem intact.
Place pears in hot liquid and simmer for approximately 15mins or until cooked. Cooking time depends on how ripe the pears are.
Place each pear on a dessert plate.
Top each pear with 2 tablespoons reserved poaching liquid.
Garnish with orange rind curls and mint sprigs.
he tart crust. Press the poached pears into the almond mixture
re and the variety of pear.
The liquid should be
orm an edge. Place a pear half in center of each
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
For the frangipane, beat butter in a large bowl until smooth. Stir in egg yolks, almonds, sugar and vanilla.
Cut puff pastry into 4-inch squares. Place on prepared pan. Fold a 1/4-inch border on all sides. Spread frangipane inside the borders. Brush edges with beaten egg.
Slice pear into thin strips. Place on frangipane. Bake for about 12-15 mins. Serve warm with cream or ice cream.
3x9-inch baking pan. Arrange pear slices evenly on batter, pressing
Peel and core pears.
Place in microwave-safe container.
Pour small amount of orange juice over each pear and sprinkle with cinnamon.
Wait until you are ready for dessert, then microwave until soft and serve with vanilla yogurt (optional) in individual dishes.
If you are not on a diet, serve with ice cream.
-inch pie plate. Scrape pear filling into crust.
Cut
Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.
sing tongs, gently place 2 poached pear slices on each piece of