John Myers
Ingredients for 4 servings:
- 50 g almond flakes
- 4 tbsp poppy seeds, ground
- 3 egg yolks
- 80 g sugar
- 250 ml cream
- 2 bulb(s)
- 1 tbsp honey
- 200 ml white wine
- 1 cinnamon stick(s)
- 2 star anise
- 1 tsp, leveled cornstarch
- 3 cl Amaretto, alternatively 2 – 3 drops of bitter almond flavor
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes
Star anise and cinnamon stick give the pears a Christmassy taste
Line a 20 x 15 x 5 cm dish with baking paper or bread paper. Toast the flaked almonds in a dry pan until golden yellow and place in the bottom of the dish. Beat the egg yolks and sugar over a double boiler until light yellow. Then continue beating over cold water until the mixture has cooled. Whip the cream until stiff peaks and fold into the egg mixture with the poppy seeds. Place in the dish and freeze for at least 4 hours. Peel, core, and slice the pears. Bring the white wine to a boil with the honey, cinnamon, and star anise, then cook the pear slices until al dente. Mix in the cornstarch and thicken the liquid. Add the Amaretto. Allow the pears to cool in the liquid. The pears taste best with the parfait at room temperature.
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