Passion fruit poached pear with a passion fruit cream and raspberry coulis
Ingredients (serves 4)
Passion fruit poached pear
- 4 conference pears or other seasonal variety e.g. comice, rocha
- 500g passion fruit puree
- 250ml water
- 50ml pear liqueur
- 100g granulated sugar
Passion fruit cream
- 200ml double cream
- 50g icing sugar
- 2 passion fruits
- 300g raspberries
- 1 lemon, juiced
- 100g icing sugar
- ½ a passion fruit to serve
- Combine the passion fruit puree, water, liqueur and sugar in a pan just big enough for the 4 pears to stand up in. Add the pears and ensure they are covered. Place on a medium heat and simmer for approximately 40 minutes or until tender.
- When the pears are cooked, take off the heat and leave to cool before chilling in the fridge prior to serving.
- Take ½ the poaching syrup, place in a thick-bottomed pan and reduce by 2/3 to a syrupy consistency. Chill and reserve for finishing pears.
- To make the raspberry coulis, combine the raspberries, lemon juice and icing sugar in a small pan over a medium heat. Simmer until a syrup consistency is formed, then strain through sieve and chill before serving.
- For the passion fruit cream, scoop the passion fruit pulp into the cream, add the icing sugar and whisk until stiff but not over-whipped
- To serve, place one of the poached pears onto a plate and nappe with a little of the reduced poaching syrup. Dress the plate with the raspberry coulis and a quenelle of the passion fruit cream. Finish with half a ripe passion fruit.
Hints and tips – the leftover poaching liquor can be stored in the fridge and used again for poaching more pears. Alternatively it can be used to make sorbet, as a base for bavarois, ice cream, jellies and coulis.
Other purees and fruits may be used to obtain different and seasonal results, e.g. white peaches poached in raspberry and champagne, apple poached in blackberry and calvados etc.