Thursday, 2 May 2013

7th Anniversary

Pached Pear Tart, Poached Pear, Lychee and Rose

30th April was our 7th Anniversary. The seven year itch! Initially we weren't gonna do much about it, since it's not one of those big numbers. But it felt wrong not celebrating it, so I slaved in the kitchen for the whole day to make a special dinner. It was well received by hubby and both the kids, so it was well worth the hard work. 

And!! I've tried out this new dessert that has become my new found favourite - Poached Pear Tart. This is a fab dessert for Summer, and will definitely be a frequent one on our menu this year! Recipe below.

Salmon Mousse, Salmon and Cream Cheese Mousse, Salmon Mousse on Cucumber

For starters, I made a Salmon Mousse served on Cucumber. I was going for fresh bread or cracker, but I always found Salmon Mousse really strong. The cucumber was refreshing and balanced the acidity of the mousse really well!

Teriyaki Beef, Teriyaki Stir Fry, Cream and Mushroom Sauce

This was suppose to be a vegetable wrap with beef slices, but I had problem with the steak so it ended up being a quick Teriyaki Beef Stir Fry served with Asparagus, Mushroom & Cream sauce and Rice Cake (baked boiled rice patty). It was delicious, though the rice was  really  a bit hard.

Pached Pear Tart, Poached Pear, Lychee and Rose

This Poached Pear Tart is really amazing and not hard to make at all! You can use any type of poaching liquid for the pear. I created my own Lychee and Rose flavour though it could be a bit subtle for the tarts. You can use the poaching liquid as a cordial as well which is fantastic for a sore throat!

The tartlets went really well with Vanilla Ice-cream, and it's still fantastic eaten cold on its own. You can make tartlets like I did, or make a long rectangle one to share at a dinner party, whichever way they will certainly impress!

Lychee & Rose Poached Pear Tarts (based on duo language - Chinese/ English - cookbook Not Quitting Sweets)

(Makes 4 tartlets, or 2 rectangle, or whichever shape you like)

Lychee & Rose Poached Pears

450g        Water
50g          Lychee Liquor
30g          White Sugar
10g          Rose Infused Sugar (or just White Sugar)
5-10g       Rose Petals or Rose Buds
Few        Drops of Red/ Pink food colouring
2             Pears (I used Asian, but Continental is recommended), peeled then leave to soak in water

1. Bring all the ingredients except the pears to boil, then gently dip the pears inside and leave to simmer for approx. 45mins until the pears are softened but still slightly firm inside.
2. Remove from fire, and cover the liquid and pears with a baking parchment to allow the pears fully covered in the liquid. Leave aside for at least 4-6 hours, preferrably overnight.

Frangipane Filling

30g    Caster Sugar
50g    Unsalted Butter, softened
50g    Egg, lighten beaten
50g    Ground Almond
3g      Weak Flour
5g      Lychee Liquor (originally called for Rum)
1. Beat sugar and butter together until light and fluffy, then gradually beat in the egg.
2. Gently mix in the rest of the ingredients, and set aside

Pached Pear Tart, Poached Pear, Lychee and Rose


1-2   Ready to Roll Puff Pastry (ideally with real butter)
1   Egg Wash
Fruit Glaze (can be syrup, honey or melted and strained jam)

1. Roll the puff pastry out into required shape, or cut out required shape (cookie cutter or knife). Remember you'll need a base and a frame for each tart.
2. Place the base on a lined baking sheet, brush them with egg wash, then place the frame on top and brush that with egg wash as well.

Preheat oven to 220 Degree Celcius

3. Spread or pipe (for tidiness) the Frangipane cream in the middle of the frame.
4. Slice each pear into half and core them, then cut each into a fan shape, or just slice them into segments, depending on your design.
5. Arrange them in the middle of the tarts on top of the Frangipane cream, and bake them for approx. 25-30mins until golden.
6. Glaze the pears and serve warm with Vanilla ice-cream, or cool them down and eat them cold.