Pear Caramel Sauce
Yield: 1 cup
1/2 Bosc pear, peeled and chopped into small pieces
1 cup sugar
4 tbsp unsalted butter
1 tsp honey
1 tsp candied ginger, chopped finely
1 tsp lemon juice
1 tbsp heavy cream
Method:
1) On medium high heat, add the sugar to a heavy bottom pot. Shake the pot to evenly distribute sugar
2) Occasionally stir the sugar with a wooden spoon as it begins to melt. This will take approximately 5-7 minutes
3) When the sugar has all dissolved and turns dark amber, take pot off the heat.
4) Stir in the butter and chopped pears, mixing well.
5) Add honey, ginger, lemon juice and cream, stirring well. Return pot back to the heat, stirring to dissolve any remaining pieces of sugar.
6) Transfer to serving bowl
Note: sauce may be made in advanced and stored in the fridge for up to 3 days. Simply reheat to serve
Pear Compote
Yield: 1 cup
2 Bosc pears, peeled and chopped into small even pieces
2 tbsp unsalted butter
1 tsp honey
1 tsp cinnamon
Method:
1) Using the same pot as the pear caramel sauce, melt the butter.
2) Add the chopped pears, honey and cinnamon.
3) Cook for 5 minutes until the pears are soft, but still hold their shape. Set aside
Pear Buckwheat Pancakes
Yield: approx 16 pancakes
¾ cups buckwheat flour
¾ cups all purpose flour
3 tbsp sugar
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 ½ cup buttermilk
2 tbsp oil
1 tbsp honey
2 large eggs
Method:
1) In a mixing bowl, combine the buckwheat flour, all purpose flour, sugar, baking powder, baking soda and salt
2) In another bowl, combine the rest of the ingredients and whisk together
3) Add the wet ingredients to the dry ingredients, whisking together until smooth
4) Ladle ¼ cup of the batter onto a hot pan with some melted butter
5) Sprinkle some of the pear compote on the pancake evenly, flipping pancakes when bubbles start to form on top
Whipped Mascarpone cream
Yield: ¾ cup
¼ cup heavy cream
½ cup mascarpone
1 tsp lemon zest
Method:
1) Soften mascarpone cheese by creaming it with a paddle on a mixer, or using a wooden spoon.
2) In a separate bowl, with a whisk, whip heavy cream to stiff peaks
3) Fold in mascarpone and lemon zest
4) Keep refrigerated until used
Plating: Stack desired number of pancakes on a plate. Drizzle on pear caramel sauce and add a dollop of the mascarpone cream on top. Serve with fresh Bosc pear slices on the side.
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