Pear fool

Chef A said this dessert concept is crazy. Reason why is it called "fool".  Not stupid.  Just crazy.   Its so simple there is no real technique or skill required.  Its baby food.  Mainly because of the process.  The pear is poached in sweet syrup, and then pureed, stirred and whipped with cream.  The origin is English, but he said the concept is just not practical.  First, because the poached fruit is already a great dessert by itself.  Serve it with whipped cream, it is simple, sweet and indulging.

Despite all the criticisms, I think this is a great simple dessert.  Topped with some toasted almond flakes,  a sprinkle of Nigella seeds and a sprig of mint, its something you can already offer at a 1-2 hatted restaurant.   

We made these with:

2 pear, cut into wedges

1/2 cup water

1/3 cup caster sugar

1 stick cinnamon

2 cloves

150ml cream

1 tbsp toasted almonds (you can buy almond slices and toast them in a pan)

sprinkle Nigella seeds

Poach the pears in a small saucepan until soft.  The water should be just enough to cover the pears, not drown them.  Pears should be soft enough to be whipped.  May take 30 minutes or more. 

In a large bowl, whisk the cream until thick. Add the soft pears and whisk until smooth.  

Pour into serving cups, sprinkle with toasted almonds and nigella seeds.  Spoon some of the poaching liquid on the top and garnish with a sprig of mint.

This was brilliant, for such simple ingredients and effort.  If Nigella seeds are not available, I reckon the toasted almonds adds enough texture to this dessert.  Definitely something to impress for that next dinner at our place or those "bring a plate" dinners!