Thursday, March 11, 2010

Forelle Pears

So adorable! So darling! So precious! You might think I’m talking about a baby, but no…I’m going gaga over Forelle pears, the diminutive pears with the freckled, blushing cheeks.

Pretty and petite Forelle pears disappear in two bites each, three at most. So cute and dainty!

Pistachio Panna Cottas with Lemon-Cardamom Poached Forelle Pears
Printable Recipe

1 cup pistachios
1 cup sugar
1 ½ cups heavy cream
1 ½ cups milk
1 ½ teaspoons gelatin
1 teaspoon grated lemon zest
¼ teaspoon freshly ground cardamom
6 Forelle pears, ripe but firm
1 tablespoon freshly squeezed lemon juice

Combine the pistachios and ¼ cup of the sugar in a food processor and pulse until finely ground. With the motor running, add the cream. Transfer to a small saucepan, heat to a bare simmer, and let cool. Cover and refrigerate overnight.

Measure ½ cup of the milk into a small bowl and slowly sprinkle over the gelatin. Stir the remaining 1 cup milk into the pistachio mixture. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide among 6 dessert cups. Refrigerate for about an hour, or until set.

Combine the remaining ¾ cup sugar, lemon zest, cardamom, and 1 ½ cups water in a small pot. Heat until the sugar dissolves. Peel the pears, cut them in half, and core them with a melon baller, leaving the stem end intact. Add the pears to the pot and drape them with a piece of cheesecloth. Bring to a boil and simmer for 8 to 10 minutes, or until tender. Using a slotted spoon, remove the pears to a plate and chill. Boil the poaching liquid another 12 to 14 minutes, or until thickened and slightly syrupy. Stir in the lemon juice and chill.

Divide the pears among the dessert cups, drizzle with the sauce, and serve immediately.

Serves 6. If Forelle pears are unavailable, use quartered Bosc or Bartlett pears. The cheesecloth will keep the pears completely submerged beneath the poaching liquid so that they cook evenly. Garnish with chopped pistachios if desired.


Unknown said...

This looks magnificent, Lucy! The presentation as as charming as those little pears. Now if I could only find some Forelle pears...I'm afraid Comice will have to do: I saw some imported from Italy at the organic market. For us here in France, there aren't that many pears right now. They seem to be more available late fall and early winter. I'd always sort of assumed the fruit seasons were the same between here and the US, but I guess that isn't always the case.

Bria said...

I too, have a thing for miniature food. I don't know why but I cannot resist mini fruits in any incarnation. These are gorgeous, and I am not big on pana cotta, but this one looks really appealing, I may have to try it.

Lovely pictures :-)

Jo said...

This dessert looks really good and love the presentation. Plus you've gotten me thinking about forelle pears. Haha!

Unknown said...

What lovely baby pears! They are indeed darling.

Irina said...

your photo left both, dad and I, absolutely speachless

Anonymous said...

Oh! Everything I love is here - pears, pistachios and cardamom! Must be really delicous. Beautiful photo as well. I really admire your blog!

Linda said...

This looks like a great holiday dessert and I look forward to making it. After a big meal I don't favor big heavy desserts and this looks like it would be perfect and yet diffrent. Thanks!!

M. said...

great combination of ingredients, beautiful dessert.

veron said...

Love it! And you are right, they look adorable!

MarthaD said...

What a wonderful dessert!!!!
I love your blog and I thank you very very much.

Patty said...

These pears are so cute and your description of them is spot on!

Cindy said...

Thanks for posting a super easy recipe. It's great.

Amy said...

I lover your dessert..Looks so yummy..With a great combination..Thanks for the share..I may try that at home.

Carrie said...

I lover your dessert,they Looks so yummy and i loveThese pears,they are are so cute, i want to eat this haha.thanx and the pictures are nice.

Becky said...

Wow, awesome, thank you very very much, looking forward.

Allison Clark said...

What a wonderful dessert. It's really a must have. Wanna try this as soon as I get my day off. Perfect for weekends.

mediator said...

Thanks for posting a super easy recipe. It's great

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