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Poached Pear Crumble with Chocolate, Coffee & Hazel Nuts July 29, 2011

Poached Pear Crumble with Chocolate, Coffee and Hazel Nuts

The made-in-heaven combination of spice-infused pears, coffee, chocolate & hazelnuts make this dessert one divine dish and it can look really pretty & festive! The kicker is that it’s ridiculously simple to make.

Here’s my first attempt. Not too happy with the presentation (oh well, only had to impress Mr Lim, which isn’t too difficult. Almost everything I feed him is “MasterChef quality”, or so he says to keep the nagging at bay) Also, the pears could use abit of sugar when poaching, will add about 2 tablespoons of sugar next time.

Poached Pear Crumble with Custard

Ingredients:

1 ½ cup all purpose flour

¾ cup sugar

120 gms butter, room temperature

120 gms dark chocolate, chopped

3 tbs cocoa powder

4 tbs coffee powder

½ cup hazel nuts, chopped

5 pears

mixture of whole spices such as 2 cinnamon, 1 star anise and 5 cloves

Directions:

Preheat the oven to 200 degrees Centigrade. Peel the pears but leave the stalks intact.

Put the pears into a pan with 1 tbs coffee and your spice mixture.

Add enough water so that they are fully immersed. Boil on medium heat until a skewer can easily pierce the pears (about 30 minutes). Set the pears aside on a cooling rack.

Mix all the rest of the ingredients together in a food processor so that it resembles breadcrumbs.

Take 5 ramekins and place a poached pear into each one. Fill the ramekins all the way to the top with the crumble mixture. Pat down gently.

Bake in the oven for approximately 30 minutes.

Serve immediately with hazel nut ice cream or custard.

Makes 5 pear crumbles.

I wonder if this counts into our daily fruit intake requirement….?

 

Mango Sticky Rice August 2, 2010

This is one of my all time favourite dessert. To me it’s the perfect dessert cos it makes you feel like you’re being good by getting your daily fruit intake. Unfortunately, Mangoes are not always in season in Australia (unlike in the tropical asian countries) so I’d have to patiently wait for Spring to arrive before I can give this dessert a try.

Oh well, one more reason to look forward to Springtime!

In the meantime, I’m gonna savour the excuse to binge on comforting stews n pies and indulge in hibernation for the remains of winter.

Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)
(Recipe & Photos from Almost Bourbain Foodblog)
Serves 4

Ingredients

4 large ripe mangoes
200 g (1 cup) glutinous rice
170 ml (2/3 cup) coconut milk
1 tbsp sugar
1/2 tsp salt
170 ml (2/3 cup coconut cream mixed with 1/4 tsp salt, for garnish
2 tbsp dry-fried mung beans (optional)

Method

  1. To Make Sticky Rice: Put the glutinous rice in a bowl and pour in cold water to come 5 cm (2 inches) above the rice. Soak for at least 3 hours, or overnight. Drain and transfer to a steamer. Spread the rice in the steamer. Cover and steam at low heat for 20-25 minutes or until the rice swells and is glistering and tender. The cooking time will vary depending on the soaking time.
  2. While the rice is cooking, stir the coconut milk, sugar and salt in a small saucepan over low heat until the sugar has dissolved. As soon as the rice is cooked, use a wooden spoon to gently mix it with the coconut milk. Set aside for 15 minutes.
  3. Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Avoid cutting very close to the stone where the flesh is fibrous. Discard the stone. Slice each cheek lengthways into four or five pieces.
  4. Arrange the mango pieces on a serving plate. Spoon a portion of steamed sticky rice with coconut milk near the mango slices. Spoon the coconut cream garnish on top and sprinkle with mung beans. Serve at room temperature.
 

Glazed Pears with Butterscotch sauce with toasted pecans April 25, 2010

Filed under: Desserts,Uncategorized — dashingdiva @ 5:07 am

Recipe from Good Living Sydney

Ingredients

1 cup brown sugar

1 cup pouring cream

150g butter, chopped

2 tsp olive oil

4 small beurre bose pears, cut into wedges (or halved)

Vanilla Ice cream to serve

70g toasted pecans

Method

For Sauce:

Combine brown sugar, cream & butter in a small saucepan.

Stir over medium heat until sugar dissolves n butter melts.

Reduce heat & simmer uncovered for 3 mins. Cool.

For Pears:

Heat oil in a large frying pan, fry pears over medium heat, turning occassionally for about 3-5 mins or until browned. (time depends on pear ripeness)

To serve:

Divide pears evenly and add a scoop of vanilla ice cream

Drizzle with butterscotch sauce & scatter pecans

 

Berry mad tart

Filed under: Desserts — dashingdiva @ 4:56 am

i can’t bake to save my life so any recipe that allows me to cheat in the dessert area always catches my eye. Just like this Berry Mascarpone tart. The pretty colors of the mixed berries would be enough to impress! (sorry I don’t have a photo of this but trust me it looks pretty yummy!)

image: Dan Goldberg

Recipe from Good Living, Sydney

Ingredients:

Shallow flan tin (with removable bottom)

Ready Made Sweet Short Pastry (this is the cheating part 😉

250g mascarpone

250ml cream

2 tbsp icing sugar

1 lemon

500g mixed berries

Apricot Jam

Method

Line the greased tin with pastry & blind bake until golden. cool.

Beat the mascarpone, cream, icing sugar n finely grated rind n juice of lemon till thick.

Spread evenly inside pastry shell

Arrange the fruit in rings.

Glaze with warmed n strained apricot jam.