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Saffron Roasted Pears with Verjuice Pannacotta

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rediscoverthepear.com.au

See all from Australian Pears

Prep:

30 minutes + 4 hours setting time

Cook:

1 hour

Collected By:

Rated:

Main Ingredient:

Pear

Difficulty:

Easy

Cuisine:

European

Occasions/Seasons:

Summer Weekends Dinner Party Holidays

Related Categories:

Desserts

Saffron Roasted Pears with Verjuice Pannacotta

Ingredients:

Pannacotta

360mls verjuice
400mls pure cream
1/2 cup (125mls) milk
1/4 cup (55g) caster sugar
2x2g gold strength gelatin leaves

90g caster sugar
375mls verjuice
375mls water
3/4 cup medium dry sherry
12 saffron threads
7 small pears; (6 peeled cored and halved, plus 1 extra pear roughly chopped)
15mls extra verjuice to drizzle over peeled pears

Method:

Pannacotta

To make the verjuice pannacotta, place the verjuice in a small sauce pan and bring to the boil over a high heat
Simmer for 12 to 14 minutes or until reduced to 100mls. Set aside to cool
Place the cream, milk & sugar in a small saucepan and bring just to the boil, then remove from the heat immediately
Soften the gelatin in a bowl of cold water for 5 minutes and squeeze dry. Add the gelatin to the hot cream mixture and stir well, then set aside to cool for 10 minutes (should register 50°C on a sugar thermometer). Add the reduced verjuice, stirring to mix well
Divide the mixture among 6 x 100ml moulds. Transfer to a baking tray, cover well with cling flim and refrigerate for at least 4 hours or until set (overnight is best, if you have the time)

To cook the pears, place the sugar, verjuice, sherry, saffron and water in a wide based saucepan just large enough to accommodate the pears, then bring to the boil over high heat
Reduce the heat, add the chopped pear and peelings of the 6 pears and cover with a tight fitting lid and gently boil for 20 minutes till it becomes syrupy without reducing the volume too much
Gently slip the whole pears into the syrup, then cover with a round of baking paper and the lid and simmer for 20 minutes or until tender when pierced with a skewer. The ripeness of the pears will have a huge impact on the time
Leave the pears to cool for 10 minutes in the syrup, then carefully transfer to a plate. Strain the syrup through a fine meshed sieve into a saucepan and discard the solids, then bring the syrup to the boil over a high heat and simmer until it has reduced by half
Transfer 1 cup (250mls) syrup to a small sauce pan (reserving the remaining syrup for serving), then simmer over a medium heat for 10 minutes or until reduced to a thick honey like consistency
Pre heat a fan forced oven to 220°C
When the pears are cool enough to handle, cut them in half lengthways. Place the pears cut side up on a baking tray
Using a pastry brush, coat each pear with a little of the reduced syrup, then roast, brushing the pears with the reduced syrup every 10 minutes for 15 to 20 minutes or until they are a wonderfully deep golden brown color, taking care that they don't burn
To turn out the panna cotta, use your fingertip to gently press around the edge to break the seal. Quickly invert each mould onto a serving plate and the panna cotta should drop out
Divide the saffron roasted pears among the plates, spoon over of the reserved syrup, then serve

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Saffron Roasted Pears with Verjuice Pannacotta

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches