Honey roasted pear, tangerine mini madeleines and rose whipped cream
Poires rôties au miel et jus d’orange, mini madeleines à la tangerine et crème fouettée à leau de rose
Another fruit based dessert, or snack or gourmandise, you name it. I might not have cooked much while in France, but I sure did buy a lot of kitchen gadgets, such as my silicon mini madeleines molds. And since I came back, I baked those madeleines many times. They’re really tiny, about 1.5 inch length, and they go so well as a little “accompagnement” to any fruit based dessert, or ice cream, or simply as is as a delicious little snack.
But this is not about madeleines (I will write a post on mini madeleines soon after this one) and only about a wonderful roasted pear slowly baked with honey, vanilla and orange juice. A very simple dessert, yet elegant and absolutely delicious. You don’t need to serve this pear with madeleines, or whipped cream, but I think for a more “finished” dessert, they do the trick. You need pears that are not too ripe but not to firm either. Pear that are too ripe will cook very fast and will get mushy while cooking and you won’t be able to serve them. So in that respect, it’s better to get them too hard than too soft, that way you can always cook them longer.
For the whipped cream, I used a Siphon, they’re quite handy if you want to make espuma, flavored or fancy whipped creams, such as mascarpone whipped cream, avocado whipped cream, etc… I developed a crêpe menu for a company that makes these siphons and who opened a crêpe joint in Berkeley, so they gave me one siphon. Honestly I would have never thought of buying one, but since I have one now, I use it quite often. Here I flavored the cream with rose water and its delightful and delicate scent blended very well with the fruity flavors of the pear. That was indeed a real treat. Will re-do this dessert with no doubt over and over again…and real soon.
Ingredients for 4
- 2 pears, pealed cored and sliced lengthwise
- Vanilla bean powder
- 2 tbs honey
- 5.07 fl oz (or 150 ml) orange juice
- 1 tbs butter, cut in small pieces
- 1 cup (or about 200 ml) heavy cream
- 1 tsp sugar
- 1 tsp rose water
Place the peeled pears in a dish, spread honey on top. Add orange juice, vanilla bean powder and butter cut in small cubes on top of pears. Bake in a pre-heated oven at 375 F for about 20 minutes or until the pears are soft but not mushy. Turn pears around during the cooking process and keep pouring juice on top. If the juice decreases and starts to thicken too much, add extra orange juice. When pears are cooked, remove from oven, divide on plates, pour juice on top and serve with cookies, whipped cream, madeleines, etc…
For the whipped cream, place heavy cream in siphon, add powdered sugar and rose water. Shake well. Add cartridge. Place back in the refrigerator to cool.
This entry was posted by silvia on February 28, 2012 at 4:10 am, and is filed under Breakfast/Brunch, Desserts, Express - Less than 30 minutes. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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J’adore les fruits grillés. Du yogourt ou de la glace les accompagnent parfaitement. Cette chantilly à l’eau de rose doit aussi être parfaite. Avec quelques mini madeleines, ça ne peut qu’être un super dessert!
Pears roasted with sugar and orange juice are so good. Love the addition of madeleines.
My friend roasted down some pears in a similar fashion recently adding them to a cocktail. We couldn’t get enough of them, we enjoyed the puree so much we switched to eating it off of spoons. Will have to come back for the madeleine recipe, I’m looking for a good one. Thanks.
I love cooking pears—it brings out their flavor in an almost magic way. I usually poach them in red wine, but this treatment sounds really nice. Will have to try it!
Frankly saying anything about roasted pear is always yummy for me. Actually I’m always looking for new recipe with roasted pear. Thank you!