Name: Sauteed Pears with Hazelnut Praline Cream
Yield: 4 servings
Ingredients: ½ cup hazelnuts, shelled (125 ml); ½ cup sugar (125 ml); 2 large Bosc pears, ripe but firm, peeled, cored and sliced into 6 pieces; 1 Tbsp butter (15 ml); 2 Tbsp brandy (30 ml); ¼ cup port (60 ml); 1 Tbsp lemon juice (15 ml); 1 cup whipping cream, whipped ot soft peaks (250 ml); 1 Tbsp icing sugar (15 ml)

Sauteed Pears with Hazelnut Praline Cream

Yields

4 servings

ingredients

Hazelnut Praline

cup hazelnuts, shelled (125 ml)

cup sugar (125 ml)

Pears

large Bosc pears, ripe but firm, peeled, cored and sliced into 6 pieces

Tbsp butter (15 ml)

Tbsp brandy (30 ml)

cup port (60 ml)

Tbsp lemon juice (15 ml)

Assembly

cup whipping cream, whipped ot soft peaks (250 ml)

Tbsp icing sugar (15 ml)

Ingredient Substitution Guide

directions

Step 1

Line a baking sheet with parchment paper.

Step 2

Heat sugar in a heavy bottomed sauce pan over high heat. As the sugar melts, it will slowly turn a deep amber colour. Do not stir the sugar as it melts, or it may crystallize. Tilt the pan and let the melted sugar absorb the rest of the sugar so that it will melt evenly. When it reaches the golden stage, add the hazelnuts and toss to coat them well. Remove from heat immediately and pour onto baking sheet. Let cool completely.

Step 3

Saute pears in butter over medium heat for about 3-4 minutes or until just soft and beginning to turn golden. Add the brandy, port and lemon juice and toss for a couple of minutes to coat the pears. Cook for about 3 or 4 minutes, just to reduce sauce a little. Remove from heat.

Step 4

Transfer the praline into the bowl of a food processor and pulse until it is very fine

Step 5

Whip cream with icing sugar until peaks begin to form and fold in the ground praline.
Spoon over warm pears.

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Sauteed Pears with Hazelnut Praline Cream