PEARS BELLE HELENE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using. Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over. After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool.
- Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.
- To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.
PISTACHIO PRALINE & VANILLA CAKE
Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
- Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 0.5 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
DARK CHOCOLATE, PEAR, PISTACHIO CAKE
This was proclaimed the best cake ever by my family at our Thanksgiving meal. It's from Technicolor Kitchen.
Provided by BB2011
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- CAKE.
- Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
- Mix the flour, baking powder, and salt.
- Process the chocolate and pistachios in a food processor until coarse crumbs form.
- Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla.
- Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
- Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold.
- CHOCOLATE GANACHE.
- Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
- Add chocolate and stir until smooth.
- Remove from heat and set aside until slightly thickened (5-10 minutes).
- Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
- Enjoy!
Nutrition Facts : Calories 462.1, Fat 35.2, SaturatedFat 20.1, Cholesterol 99.2, Sodium 85.7, Carbohydrate 39.7, Fiber 6.7, Sugar 18.1, Protein 8.7
PEAR PISTACHIO AND CHOCOLATE CAKE
Make and share this Pear Pistachio and Chocolate Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees celcius.
- Grease and flour loaf tin.
- Put flour, baking powder, sugar, salt, butter and eggs in food processor.
- Blend until just combined. (Do not over blend).
- Transfer to mixing bowl. Stir in chocolate, pear, pistachios and orange zest.
- Pour mixture into loaf tin.
- Bake 60 minutes or until skewer inserted coes out clean.
- Allow to cool for a few minutes then turn onto cake rack to cool.
Nutrition Facts : Calories 4197.3, Fat 300.6, SaturatedFat 162, Cholesterol 957, Sodium 1232.2, Carbohydrate 387.5, Fiber 57.2, Sugar 176.9, Protein 85.2
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