Poached Pears with Almond Praline and Honey Cream

Another Masterchef Australia recipe !! So easy and fun to make and tasted good as well.

Ingredients :-
For Poaching liquid-

1. 1 litre cranberry juice
2. 70 gm castor sugar
3. 1-2 cinnamon quills
4. 1 star anise
5. 3-4 strips orange peel

For Almond praline-

1. 200 gm sugar
2. 200 gm almond

For Cream-

1. Amul / Nestle cream
2. Honey
3. Orange zest

Method :-

Poaching -

1. Mix all the poaching ingredients & allow to boil & simmer for a 5 minutes.
2. Place the peeled pears (you need 3 peeled pears, keep the stalk intact) in the liquid.
3. Simmer gently on low flame for 20-25 minutes or till the pear is tender.
4. Set aside in poaching liquid for sometime.
5. Remove the pears and reduce the liquid to a sauce consistency.

Praline -

1. Dry caramalize the sugar. Once it melts add the whole almonds. Spread and set it in a tray.
2. Once set, chop it in a food processor till its crumbly.

Cream -

1. Mix all and refrigerate.

While serving the pears and sauce should be warm and the cream should be cold. Sprinkle the praline on top.

**Dry Caramalization - Place the sugar in a non stick pan. Let it melt and caramalize on its own. Do not stir. Just occasionally swirl the pan for it to mix.

Happy Eating :)