John Myers
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Tipsy Pear in Batter with Walnut Ice Cream and Sweet Fruit Rain
The perfect tipsy pear in batter with walnut ice cream and sweet fruit rain recipe with a picture and simple step-by-step instructions.
Lightning puff pastry
- 180 g Flour
- 90 g Butter
- 90 g Quark 40%
- 1 Msp Salt
Pear in batter
- 5 Pc. Pears with a stem
- 1 l Pear / apple juice
- 40 ml Rum
- 1 packet Vanilla sugar
- 2 tbsp Honey
- 1 Msp Cinnamon
Walnut ice cream
- 80 g Walnut kernels
- 1 tbsp Powdered sugar
- 80 g Sugar
- 200 ml Cream
- 80 ml Milk
- 3 tbsp Maple syrup
- 3 Pc. Egg yolk
- 1 Pc. Protein
- Prepare the lightning puff pastry best a few hours or the evening before: Sieve the flour into a bowl, cut the cold butter into small pieces, add the salt and the well-drained quark. Crumble the ingredients with cold hands and then quickly shape them into a ball. Only work the dough briefly so that its structure is not homogeneous! Roll out the dough into a rectangle, fold it up, turn it and roll it out again into a rectangle. Repeat this process 4–5 times. Then lay out the thinly rolled-out dough on baking paper and roll it up, then store in a cool place. Take out of the refrigerator an hour before wrapping the pears so that it is pliable and does not tear.
- Now it is the turn of the walnut ice cream: First, the walnut kernels are dusted with powdered sugar in a pan and caramelized (until they smell good). Now cool down a little and then grate half of the nuts finely, roughly chop the rest except for 5 pieces (decoration). Now stir the egg yolks with sugar until creamy. Beat the egg whites with the cream together with a whisk. Now everything can be mixed together in a bowl and put in the ice cream maker. This should stir for about 45–60 minutes. Then freeze the ice for another hour.
- Core the pears from below with the help of a melon ball, then remove the peel with a potato peeler. Leave the stems on! Prepare the saucepan and pour in the pear and apple juice, mix with the rum, vanilla sugar, honey and cinnamon and bring to the boil. Then carefully place the 5 pears in the boiling juice. Depending on the size of the pears, cook for about 20 minutes (prick with a knife). Then remove, cool and drain.
- Remove approx. 200 ml of the amount of juice in the pot for the fruit rain and reduce to half while simmering. Roll up the prepared, now supple, lightning puff pastry again and cut into 2 cm wide strips and use it to wrap the cooled pears. Place pears on a baking sheet lined with baking paper and bake in the oven at 200 degrees for about 20 minutes until golden brown. Prepare the chilled plates, arrange the pears on top and drizzle the rain of fruit over them. Scoop the walnut ice cream and place it next to the pear at the end. Place half a walnut on top of each ice cream ball. Garnish with peppermint leaves or chocolate-coated strawberries.
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