Turrón mousse with wine-poached pears recipe
Boozy pears and a rich mousse: this double act would make a great finish to a big meal.
Ingredients
- 5 pears, peeled but left whole
- 1 bottle or red or white wine, your choice
- 200 g grams sugar
- 0.5 cinnamon stick
- 5 pears, peeled but left whole
- 1 bottle or red or white wine, your choice
- 7.1 oz grams sugar
- 0.5 cinnamon stick
- 5 pears, peeled but left whole
- 1 bottle or red or white wine, your choice
- 7.1 oz grams sugar
- 0.5 cinnamon stick
- 250 g turron de jijona blando - or nougat
- 200 ml double cream
- 1 tbsp honey
- 1 tsp vanilla essence
- 8.8 oz turron de jijona blando - or nougat
- 7 fl oz double cream
- 1 tbsp honey
- 1 tsp vanilla essence
- 8.8 oz turron de jijona blando - or nougat
- 0.8 cup double cream
- 1 tbsp honey
- 1 tsp vanilla essence
- 1 scattering nut brittle
- 1 handful raisins soaked in sweet sherry
- 1 scattering nut brittle
- 1 handful raisins soaked in sweet sherry
- 1 scattering nut brittle
- 1 handful raisins soaked in sweet sherry
Details
- Cuisine: Spanish
- Recipe Type: Pudding
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- Slice the bottom off each pear so that they stand up easily. Place them in a small deep-sided pan so that they fit quite tightly.
- Add the wine, sugar and cinnamon stick and place over a medium to high heat. Bring to the boil and allow to simmer for 20-30 minutes, or until the pears have softened a bit, they should still be quite firm so take care not to overcook them.
- Leave to cool down completely in the wine, ideally overnight so that the flavours have time to infuse and penetrate. Mix together the ingredients for the turron mousse and whip it together until it reaches a mousse-like consistency.
- Serve in a cocktail glass with a spoonful of poached, diced pear and wine reduction, the turron mousse on top and garnish with some nut brittle and raisins.
Twelve Chefs of Christmas is currently airing on Food Network UK, every day at 11am.
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