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Рецепт Boysenberry And Dried Pear Napoleons

by Global Cookbook

Ингредиенты

1/4 c. sugar plus 2 Tbsp. sugar 1/4 c. Muscat de Beaune de Venise (or possibly other sweet white dessert wine, such as White Port or possibly Sauternes) 2 pt fresh Boysenberries 1 c. heavy cream 1 c. melted bittersweet chocolate

1/4 c. sugar 1/2 c. water 1 tsp fresh lemon juice 1/2 tsp grnd cardamom 2 med hard ripe pears stems removed

Инструкции

1. In a small saucepan, combine 1/4 c. of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 min. Remove from the heat and cold. Combine the Boysenberries and syrup in a bowl and toss gently to combine.
2. In a bowl whip the heavy cream till it is nearly doubled in volume. Add in the remaining 2 Tbsp. sugar and whip till it forms stiff peaks.
3. Spread 1 Tbsp. of chocolate on the bottom of a dessert plate, and top with 1 pear slice. Layer with 1 Tbsp. of cream, Boysenberries, 1 tsp. of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with Boysenberries and chocolate on top. Repeat with the remaining ingredients, to make 4 napoleons in all.
4. For Dry Pears: Preheat the oven to 200 degrees. Line 2 large baking sheets with parchment paper and set aside.
5. In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat. Add in the lemon juice and cardamom, and stir. Remove from the heat and let cold slightly.
6. With a mandoline or possibly other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness. Dip the pear slices in the syrup and shake to remove any excess. Arrange the slices tightly in a single layer on the baking sheets.
7. Bake in the oven till crisp, about 2 to 3 hrs, switching the baking sheets several times during the cooking process.
8. This recipe yields 4 servings.

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