Subj : St. Damien 03
To   : All
From : Dave Drum
Date : Sun May 09 2021 20:55:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear Cake By Chef Damien Wawrzyniak
 Categories: Cakes, Fruits, Nuts, Desserts, Citrus
      Yield: 9 servings
 
      5    Pears; soaked in saffron &
           - blood orange liquor
      4 lg Eggs
    100 g  Icing sugar; (w/o caking
           - agent)
     20 g  Butter
     50 g  Sesame seeds
      1    Banana
     50 g  Icing sugar
      1    Vanilla pod
     20 g  Almonds
     20 g  Hazelnuts
      5 ml Golden syrup
     20 g  Butter; unsalted
    100 g  Butter; unsalted
    100 ml Full fat milk
    200 ml Water
     50 g  Sugar
        pn Saffron
      1    Sprig lemon thyme
           Zest & juice of one lemon
           Zest & juice of one blood
           - orange
    200 g  Rye flour; sieved
      2 ts Baking powder
 
  Set your oven to 170ºC/340ºF/Fan
  
  Use 24cm round baking tray, use your hand and spread
  butter all over it, than sprinkle with sesame seeds,
  place train in to the freezer.
  
  Peel pears.
  
  Bring 200ml of Water, 50g Sugar, Pinch of Saffron, 1
  Sprig of Lemon Thyme, Zest & Juice out of one Lemon,
  Zest & Juice out of one Blood Orange to boil, reduce the
  heat and add Pears, keep on low heat for 45mins, cool
  it. Transfer it to jar and leave it in the fridge for
  3-5 days.
  
  Bring Banana, 50g Icing Sugar, 1 Vanilla Pod, 20g
  Almonds, 20g Hazelnuts, 5ml Golden Syrup, 20g Butter
  Unsalted to boil, keep turning - ingredients could be
  easily burnt. Reduce until clear Mayonnaise-ish, type
  of texture. Cool it off.
  
  Whisk Eggs until nice and Smooth consistency, add sugar
  and whisk further 3 minutes.
  
  Add Banana & Almond Paste, keep whisking.
  
  Add Flour and Baking Powder, whisk slowly until smooth.
  
  Poor in to the baking tray, put whole pears inside the
  mix, bake for 35mins.
  
  Once cool, spread melted chocolate all over it. ENJOY!!
  
  Serve with Chocolate Ice Cream and Chef Damien's Home
  Made Pear Liquor.
  
  RECIPE FROM: https://www.hospitalityandcateringnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'd buy a turnip of my very own, out in the countryside.

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