Poached pear with prunes and walnuts served with sablee biscuits and vanilla cream Recipe

Poaced pear, stuffed with prunes and walnuts served with sable biscuits and vanilla mascarpone.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Comice pear(s) : 25 whole
  • Dry white wine : 1000 ml
  • Water : 1000 ml
  • Caster sugar : 1 kg
  • Vanilla pod(s) : 4 whole
  • Star anise : 10 whole
  • Orange(s) : 5 whole
  • Cinnamon stick(s) : 4 whole
  • For the cream
  • Mascarpone : 600 g
  • Icing sugar : 180 g
  • Vanilla pod(s) : 4 whole
  • For the biscuit(s)
  • Unsalted butter : 500 g
  • Plain flour : 560 g
  • Icing sugar : 220 g
  • Vanilla pod(s) : 4 whole
  • For the garnish(es)
  • Walnut kernel(s) : 400 g
  • Pitted prunes : 400 g
  • Orange(s) : 6 whole


  • ETAPE 1

    Preheat the oven to 180'C.

    Peel the pears without removing the stalks. Scrape the seeds from the vanilla pods. Use a peeler to remove the zest from the oranges in long wide strips. Place the wine, water, sugar, vanilla, spices and the orange zest in a deep wide pan, bring to the boil and add the pears. Reduce the heat and simmer for 45 minutes or until the pears are tender.

    For the filling: Toast the walnuts in the oven for about 7-8 minutes. Break into small pieces. Zest the oranges with a fine grater. Using a food processor blitz the walnut pieces, orange zest and the prunes into a coarse paste.
    Once the pears are cooked allow to cool in the liquid it self. When they are cold using a Parisienne scoop, scoop the middle of the pears. Pipe the filling and place in a tray.

    Reduce the cooking liquid from the pears until thick and sticky.


    Cut the butter into dice and keep refrigerated.
    Add the seeds from the vanilla pods to the flour and icing sugar. Place the flour, icing sugar and butter into a food processor and beat until the mixture comes together in a ball. Roll out between 2 sheets of baking paper to about 5mm thick and then chill in the fridge for 30 minutes.

    Using a star shaped pastry cutter, cut out 2 biscuits per person. Place on a baking sheet and bake in the oven for 15 minutes until brown round the edges and firm in the centre. Dust with caster sugar whilst still hot and allow to cool on the baking tray.

    Mix together the crème fraiche, the icing sugar and the seeds from a vanilla pod. Keep refrigerated.

  • 3. TO SERVE

    Warm the whole pear through the oven for 5 minutes.
    Remove from the oven and glaze the pear with the reduced syrup using a pastry brush.
    Serve the whole pear with a quenelle of the crème fraiche, two star shaped biscuits and a drizzle of the reduced poaching syrup.

Chef's tip

«The biscuits could be flavoured by adding chopped candied peels.»

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