Poached Pear with Creme Chantilly and Chocolate Sauce by Sue

hi all,

This is a AB entry post by a friend in FB. She doesnt have a blog, so I am reposting her recipe here before I do the round up on 8th Oct 2012.

-

Name :SueCheah
Dish Name : Poached Pear with Creme Chantilly and Chocolate Sauce
Recipe from book: Hot and Cold Dessert

Poached Pear with Creme Chantilly and Chocolate Sauce by Sue
Author: Sue Cheah
Recipe type: Dessert
Serves: 1
Ingredients
Poached Pear
  • 300ml Red Wine
  • 400ml Water
  • 250g Cast! er Sugar
  • 1 slice Lemon
  • 1 Star Anise
  • 1 Cinammon Stick
  • 1 Vanilla Beans
  • 1 Pear
Chocolate Sauce
  • 25g Milk
  • 10g Caster Sugar
  • 60g Dark Chocolate
  • 42g Cream
Creme Chantilly
  • 70g Cream
  • 10g Caster Sugar
  • 1 drop Vanilla Extract
Instructions
Poached Pears
  • Peel the pear skin and trim the core. Combine all ingredient and bring to boil.
  • Cover with cartouche and lower the heat and cook till pear is tender.
  • Remove cook pear from pot and set aside.
  • Reduce syrup by boiling it till thick and use as sauce.
  • Serve with chocolate sauce n creme.
  • Chocolate Sauce
  • Put milk, cream and caster sugar in a pot and bring to boil.
  • Place chocolate in a bowl.
  • Pour hot liquid into chocolate and stir till melt. Serve
  • Creme Chantilly
  • In a big bowl, put in all the ingredient and whisk till stiff peak.
  • Serve
  • 3.1.07
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    For us, one of the nicest ways to enjoy fresh prawns is to simply steam them with just a little Chinese Shaoxing wine. This way, we can enjoy the natural sweetness of the prawns.



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    Sweet, fresh and juicy prawns



    Chinese steamed prawns with Shaoxing wine and egg white
    Recipe by Baby Sumo
    Preparation time: 15-20 minutes
    Cooking time: 8 minutes
    Serves 3-4

    Ingredients
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    1/2 tsp salt
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    1/2 tsp sesame oil
    2-3 tbsp Shaoxing rice wine

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    1 clove garlic, finely chopped
    1 tbsp cooking oilSpring onion, to garnish


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    3. In a frying pan, heat the oil over high heat. Add the shallot and garlic and fry for 2-3 minutes, until golden brown. Add shallot and garlic to the prawns (do not add the oil).

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    Thirty8 @ Grand Hyatt!

    Poolside

    Thirty8

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    Poolside @ Grand Hyatt

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