… on a bed of Pistachio Crumble with a Quenelle of Homemade Vanilla Bean Ice Cream drizzled with a Red Wine & Orange Reduction *drools*
Hello Everyone! I’m really bad at this, and I sincerely apologise. I know I said that I would get back on track with Amcarmen’s Kitchen until the end of the year but once again I have fallen slack and behind for God knows how many weeks now. The truth is that I have been super busy towards the end of last month and into early November with a hectic and stressful event that definitely took a toll on my high blood pressure for sure. Though the past 2 weeks have been quiet, I spent most of it recovering and relaxing from that hell of an event. I worked at least 15 hours a day from 8am until almost midnight on most nights. I’m just glad that it’s all over… For now.
But anyway, the recipe that I will be sharing tonight is one that I actually made waaaaaay back somewhere in June when I was left home alone (my mom and my sister flew out to Singapore to visit my other sister), during a long weekend too, and I had no plans of stepping out of the house unless I had to *cheeky grin*. So why didn’t I upload the recipe for this back then? Simple – it didn’t comply with the theme I had set out to accomplish for this year on Amcarmen’s Kitchen. So then why now? It’s still 2017. Stop asking so many questions! Haha! I amuse myself sometimes. Well, this is actually part of a special recipe that I will be posting (hopefully) next week, which will also most likely be the last recipe for the year unfortunately. I’m going to use the rest of my time before the year ends to plan and prepare recipes for the upcoming year. I already have a theme in mind to tackle for the whole year and I’m already excited for it!
Moving on, sorry that introduction went on way longer that I thought it would (as always though right?). If I can recall, I decided that I wanted to practice my dessert-making skills, you know to a MasterChef quality level worthy of a place in the competition ONE DAY. I have to say that I’m quite impressed with how this dessert played out in my head, to paper, and to the actual deal. The pears were soft on the outside, but still had a nice bite and a bit of crunch to it on the inside; beautifully spiced and contrasted well to the mild sweetness of the vanilla bean ice cream. And everyone loves pistachios, or at least I hope they do so throw that onto the plate for another added texture to the overall dessert dish.
You may want to get a head start on the ice cream so that it’ll have time to set in the freezer. You can either make it the day before, or early in the morning so that it’s ready for dessert time after a hearty dinner.
PREP TIME 4 HOURS* | COOKING TIME 25-35 MINS | SERVES 6
*Includes the minimum freeze time for the no churn vanilla bean ice cream; see below for the freeze time range
For the spiced red wine poached pears
- 6 large pears, peeled and keeping the stems intact**
- 1 bottle (750ml) red wine
- 3/4 cup white sugar
- 10 cloves
- 3-inch cinnamon stick
- 2 star anise
- Juice and zest of 1 orange
For the no churn vanilla bean ice cream
- 2 cups thickened cream
- 1 can (300g) sweetened condensed milk
- 1 vanilla bean pod
- 1 tbsp pure vanilla extract
For the pistachio crumble
- 1/2 cup roasted and salted pistachios
- 3/4 cup plain flour
- 6 tbsp unsalted butter, melted
- 2 tbsp white sugar
- 1/2 tsp salt
**Make sure that you use fairly large pears for this recipe. I found that using smaller pears overcook easily as they need a while to absorb that beautiful red wine colour as well as the flavours.
- No Churn Vanilla Bean Ice Cream: Using a mixer, beat the thickened cream on medium speed until heavy peaks start to form. Add the can of sweetened condensed milk and beat further. Be careful as to not over whip the mixture. Add the vanilla beans into the mixture along with the pure vanilla extract and gently stir it into the ice cream mixture. Place the ice cream mixture into a container and freeze for a minimum of 4 to 6 hours or overnight.
- Spiced Red Wine Poached Pears: Add all the ingredients for the poached pears into a large pot or any that’s a suitable size. Cut out a piece of parchment paper and place it directly on the pears so they remain submerged in the liquid, or alternatively you could also use a small plate.
- Bring the wine mixture to boil and then turn it down to a simmer and cook until the pears are soft on the outside are still a little crisp in the middle instead of soft all the way through (about 25 minutes); cooking time will however depend on the size of the pears. For softer pears, cook for a further 10 minutes.
- Once the pears are cooked through, use a slotted spoon remove the pears and set aside to cool. Keep cooking the liquid until it reduces to a syrup. Then, strain the wine reduction and discard the spices and zest. If you find the sauce too sweet, add some lemon juice to it to cut through some of that sweetness.
- Pistachio Crumble: Preheat oven to 180C (350F or gas mark 4) and line a rimmed baking tray with parchment paper. Process the pistachios in a food processor until roughly chopped. Add the flour, sugar, and salt; processing further just until combined. Add the unsalted butter, and continue processing until the mixture is thoroughly combined and forms pea-size crumbs.
- Spread the pistachio crumble mixture on the prepared baking tray. Press gently with damp hands, flattening the crumble to about 1/2 inch thick and bake in the preheated oven until the crumble starts to brown at the edges, about 15 minutes.
- Remove from oven, and, using a flat spatula to lightly crumble the mixture. Return to oven, and bake until the crumble is golden brown, about 8 to 10 minutes further. Once done, transfer to a wire rack, and set aside to cool on the baking tray completely, about 20 minutes, before roughly crumbling.
- Assemble your dessert by spreading the crumble onto the middle of each individual serving plates. Place one pear on top of the crumble and drizzle with the orange and wine reduction syrup. Quenelle the vanilla bean ice cream and place atop the crumble on the side of the pear.
- Serve and enjoy!
Ps: speaking of desserts – this is completely unrelated by the way, but I just thought I’d share this because it’s hilarious! A week ago or so, my friend asked a question on our whatsapp group chat and the question was: if you were a dessert, what would you be? Without hesitation, my other friend quickly replied “cactus” and to her hasty realisation, she retracted and said “oh I thought you meant desert” and everyone went spiralling down into a pit of undignified laughters – well I couldn’t stop laughing out loud and looking like an insane freak in front of my colleagues at work during that time. God bless her.
– Ally xx