A Spin off Of Poached Pears

Keeping in touch now a days can be as simple as sending a receiving a message via Pinterest. For those of you who are not familiar with Pinterest you should check it out! it it is a wonderful website where you are able to categorize the pictures of things that you like that connect to URL addresses, websites, videos ect! You can also share your likes with your friends! This is where I organize all of the recipes that I would like to try in the future! One day I opened up my Pinterest account and I had a message from one of my high school friends telling me that I should try to duplicate this picture. It was of a poached pear wrapped in puff pastry. For some reason I have always been intrigued by poached pears so I figured why not give it a try. My only problem was I didn’t have any pears handy, so I used apples instead!

Poached Apple

Ingredients:

3 Tbsp Butter

3 cups of your favorite red wine

½ cup of tipple sec (or any orange flavored liquor)

Ground cinnamon to taste or two cinnamon sticks

1/3 cup of sugar (add more if you would like extra sweetness)

Apples peeled and cored

Thawed puff pastry

Eggs wash (one egg mixed with a quarter cup of cold water used for brushing)

Method:

Measure ingredients and add to a large pot bring to a boil and let simmer until the apple is soft. ( I only made one apple so if you are making a few you may require more liquid). If time allows let apples sit in poaching liquid overnight in the refrigerator to gain a more intense flavor.

Preheat the oven to 350 degrees

After the puff Pastry has defrosted roll out until thin on a floured surface.  Cut strips of the pastry and brush with egg wash. Wrap around apple that has been removed from liquid. You may need a few strips of pastry depending on the size of your apple. When this task is complete. Brush the outer pastry with egg wash which will create a nice golden color as well as shine once baked.

Place the wrapped apples on a parchment lined sheet pan and bake in the oven until golden. When removing the apple from the pan make sure you use a spatula to avoid breaking.

 

I saved my leftover poaching liquid and turned it into a sorbet which is featured in my photos.  A also made a honey tuile which is the vessel for my sorbet in case it started to melt.  For those of you who are unfamiliar with tuile it is a very, very thin cookie used for garnish.

Honey Tuile

Ingredients:

50g Honey

50g Powdered sugar

50g Egg Whites

50g Melted Butter

50 g Flour

Method:

Combine all ingredients and let chill. You will need a silicone mat, d baking sheet, a stencil, and an offset spatula.  Use the stencil to create your desired shape. ( I made my temporary stencil out of a manila folder and a round cookie cutter.) Hold your stencil in place on your silicone on your sheet pan. Place your stencil on top of the silicone mat and spread a thin even layer of the tuile batter on and repeat.  Bake, but do not develop too much color. Too much color results in a cookie that will be too crisp and too hard to form. Once the cookies come out of the oven you must work fast! Once they completely cool you will not be able to shape them.  using a clean offset spatula remove cookie from baking sheet and lay over a rolling pin to obtain the curved look. Store in an airtight container. If not moisture will get into your cookies and they will be soggy the next day.

A Spin off Of Poached Pears

Keeping in touch now a days can be as simple as sending a receiving a message via Pinterest. For those of you who are not familiar with Pinterest you should check it out! it it is a wonderful website where you are able to categorize the pictures of things that you like that connect to URL addresses, websites, videos ect! You can also share your likes with your friends! This is where I organize all of the recipes that I would like to try in the future! One day I opened up my Pinterest account and I had a message from one of my high school friends telling me that I should try to duplicate this picture. It was of a poached pear wrapped in puff pastry. For some reason I have always been intrigued by poached pears so I figured why not give it a try. My only problem was I didn’t have any pears handy, so I used apples instead!

Poached Apple

Ingredients:

3 Tbsp Butter

3 cups of your favorite red wine

½ cup of tipple sec (or any orange flavored liquor)

Ground cinnamon to taste or two cinnamon sticks

1/3 cup of sugar (add more if you would like extra sweetness)

Apples peeled and cored

Thawed puff pastry

Eggs wash (one egg mixed with a quarter cup of cold water used for brushing)

Method:

Measure ingredients and add to a large pot bring to a boil and let simmer until the apple is soft. ( I only made one apple so if you are making a few you may require more liquid). If time allows let apples sit in poaching liquid overnight in the refrigerator to gain a more intense flavor

.IMG_5229

Preheat the oven to 350 degrees

After the puff Pastry has defrosted roll out until thin on a floured surface.  Cut strips of the pastry and brush with egg wash. Wrap around apple that has been removed from liquid. You may need a few strips of pastry depending on the size of your apple. When this task is complete. Brush the outer pastry with egg wash which will create a nice golden color as well as shine once baked.

Place the wrapped apples on a parchment lined sheet pan and bake in the oven until golden. When removing the apple from the pan make sure you use a spatula to avoid breaking.

 

I saved my leftover poaching liquid and turned it into a sorbet which is featured in my photos.  A also made a honey tuile which is the vessel for my sorbet in case it started to melt.  For those of you who are unfamiliar with tuile it is a very, very thin cookie used for garnish.

Honey Tuile

Ingredients:

50g Honey

50g Powdered sugar

50g Egg Whites

50g Melted Butter

50 g Flour

Method:

Combine all ingredients and let chill. You will need a silicone mat, baking sheet, a stencil, and an offset spatula.  Use the stencil to create your desired shape. ( I made my temporary stencil out of a manila folder and a round cookie cutter.) Hold your stencil in place on your silicone on your sheet pan. Place your stencil on top of the silicone mat and spread a thin even layer of the tuile batter on and repeat.  Bake, but do not develop too much color. Too much color results in a cookie that will be too crisp and too hard to form. Once the cookies come out of the oven you must work fast! Once they completely cool you will not be able to shape them.  using a clean offset spatula remove cookie from baking sheet and lay over a rolling pin to obtain the curved look. Store in an airtight container. If not moisture will get into your cookies and they will be soggy the next day.

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