Waffles with Pears in Wine and Poached Pears
Waffles with Pears in Wine and Poached Pears
serves 6
For the sorbet:
625 ml Refosco
1 cinnamon stick
3 whole cloves
50 g sugar
7 Comice orAnjou, pears, peeled and cut in half
1. Put all the ingredients together in a pan and bring to a boil. Lower the heat and let simmer for about 30 minutes.
2.Miz with a hand held blender all but four pear halves.
3. Allow the sorbet to cool and then pour into an ice cream maker and proceed to make the sorbet.
4. Keep the pear halves in the fridge, covered with saran.
The waffle batter:
3 g de instant yeast
500 ml lukewarm whole milk
300 g flour, sifted
1 pinch salt
1 egg
3 eggs, the yolks and whites separated
35 g sugar
120 g unsalted butter, melted and at room temperature
1 teaspoon vanilla extract
3 Tablespoons Cognac
Icing sugar for dusting when about to serve
1. In a small bowl put the yeast with 60 ml of warmed milk. Allow to proof 5 min.
2. In a large bowl, mix together the flour and salt. Make a well and add the yeast and milk mixture, the one egg and the rest of the milk. Mix well together with a large whisk, and then add the three yolks.
3. Add the melted butter, the vanilla and Cognac and mix well.
4. Beat the egg whites until firm and fold them into the bowl with the yeast and flour mixture. Cover with a cloth and let rise in a warm place for an hour.
5. Make the waffles in a waffle iron, they should be slightly crisp. Keep a few for to accompany the dessert and the rest keep for breakfast or keep them in foil and freeze them.
To serve:
Re-heat the waffles in the oven. Take out the bowl of pear halves and cut them into sixths. Divide the sorbet into six small ice cream bowls, add a slice of pear and some waffle halves dusted with icing sugar.