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Sept Poires
Art Print
Bachmann,...
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Poires
Maxim’s
Pam Wischkaemper
The James Beard Celebration Cookbook
The James Beard Foundation,
Editor: Barbara Kafka,
1990, Wings Books
 
“Pam
Wischkaemper provides us with another gala recipe that shows James’s
influence in the poaching of fresh fruit – a favorite – and the use of
candied
violets. The recipe may be prepared in steps on separate days and
assembled
just before dinner.”
“You may
poach the pears several days in advance. Let them cool to room
temperature in
the syrup. Store them in the syrup in the refrigerator. When
you are ready to
assemble the dessert, drain the pears well. Fragile almond
or pistachio tuiles
would be lovely with the pears.”
2
cups granulated sugar
8
cups water
1-inch
piece vanilla bean, split lengthwise
6
large firm-fleshed pears
9
egg yolks
1
1/2 cups confectioners’ sugar
1/2
cup Grand Marnier
2
cups cold heavy cream, plus additional cream for serving
Vanilla
ice cream, for serving
Candied
violets, for serving
In
a heavy saucepan large enough to hold all of the pears comfortably, combine
the granulated sugar, water, and vanilla bean over medium-high
heat and let
boil for 5 minutes.
Peel,
Halve, and core the pears; a quick way to core them is to use a
melon baler to
scoop out the center core, then a paring knife to cut out
the stem in a neat
“V”.
Slip
the pear halves into the hot sugar syrup and poach them over
medium heat for
about 20 minutes, until they are cooked through but
still firm. Remove them
from the syrup and let them drain on paper
toweling. Place them in a bowl,
cover them, and chill thoroughly.
In
the top of a double boiler set over simmering water, beat the egg
yolks with
about one third of the confectioners’ sugar until the mixture
is smooth.
Gradually add the remaining confectioners’ sugar, beating
thoroughly after
each addition. Continue beating until the mixture is thick
and falls in a
ribbon when dropped from the beater. This will take about
10 minutes. Remove
the top of the double boiler from the heat and con-
tinue to beat the mixture
until it has cooled. Stir in the Grand Marnier
and set the mixture aside.
In
a clean bowl, whip 2 cups of the cream until it is stiff. Fold the
whipped
cream into the sugar-egg mixture. Spoon this mousse into
a large serving dish
and chill thoroughly.
When
you are ready to serve the dessert, arrange the pear halves on
top
of the
chilled mousse, core side up. Fill each pear with some ice
cream,
and decorate
the dessert with additional whipped cream piped
through
a pastry bag and
candied violets.
Serves 12.
[With all due
respect to the chef who created this marvelous dessert,
we must admit we
think the ice cream is overkill. Our preference is
to
limit the dessert to
the pears and mousse, decorating with candied
violets
or other seasonal
garnishes as desired.]
Featured Archive Recipes:
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