Honey-poached nashi pears with cinnamon Chantilly
This twist on a Korean classic can be eaten warm from the pot or chilled from the fridge. Either way, it's delicious. When whipping chantilly cream, it's important to keep everything cold. Keep the cream in the fridge and chill the bowl as well. And don't over-whip it - it should fall from a spoon in soft folds.
Honey-poached nashi pears with cinnamon and chantilly cream. Photo: William Meppem
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4 small nashi pears, peeled
1 cup white wine
3 cups water
¼ cup honey
1¼ cups castor sugar
juice and rind of 1 lemon
4 slices ginger, bruised
¼ cup sultanas
2 tbsp toasted pine nuts, to serve
300ml thickened cream, chilled
1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tbsp castor sugar
1. Peel the nashi pears and scoop out the core with a spoon to leave a bowl shape.
2. Bring the wine, water, honey, castor sugar, lemon juice, lemon rind, ginger and sultanas to a simmer in a medium saucepan and add the pears. Cover with a cartouche of baking paper and put the lid on the pan. Reduce heat to low and simmer for about 45 minutes, until the pears are tender.
3. Allow pears to cool in the syrup then chill in the fridge for one hour (the pears can also be served warm if you wish).
4. For the cinnamon chantilly cream, combine all the ingredients in a chilled bowl and whisk to soft peaks.
To serve: Place the pears on a plate (you may need to trim them so they sit upright) and put the sultanas and a few tablespoons of syrup into the centre of each pear. Scatter with the pine nuts and serve with lots of the cinnamon chantilly.