Pear And Pistachio Cake With Belle De Brillet And Vanilla Custard Recipes

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PEARS BELLE HELENE



Pears Belle Helene image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 to 6 firm Bartlett pears or other dessert variety
1 lemon, juiced
1/2 cup superfine sugar or vanilla sugar
1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar
8 ounces bittersweet chocolate
1/2 cup strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water
1/2 cup superfine sugar
1/2 cup heavy cream
1 quart best-quality vanilla ice cream
Chopped pistachios, optional

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 & vanilla cake image

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

200g caster sugar
200g softened butter
4 eggs , beaten
150g self-raising flour
100g pistachio
1 tsp baking powder
2 tbsp milk
200g pot full fat soft cheese
100g caster sugar
a few drops vanilla essence
2 tbsp water
100g caster sugar
a handful of roughly chopped pistachios

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



Dark Chocolate, Pear, Pistachio Cake image

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

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 pinch salt
7 ounces dark chocolate, coarsely chopped
1/2 cup pistachios
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 pear, cored and coarsely chopped
1/3 cup heavy cream
3 1/2 ounces dark chocolate
pistachios, for decorating

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



Pear Pistachio and Chocolate Cake image

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

150 g flour
1 teaspoon baking powder
150 g caster sugar
1/4 teaspoon salt
150 g unsalted butter, softened
3 eggs
200 g dark chocolate, chopped
1 pear, peeled cored and diced
3/4 cup pistachio nut
1 orange, zest of, finely chopped

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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