INGREDIENTS

Custard cream:

8 egg yolks
4 cups milk
3/4 cups sugar
1/2 cup cornstarch
1 teaspoon almond oil
1 teaspoon vanilla

Poached pears and toppings:

2 cups red wine (cabernet sauvignon type)
2/3 cups + 2 tbsp sugar
3 orange zest strips
6 cloves
2 cinnamon sticks
6 pears (Bartlett or Bosc type), peeled and cut into 1/4" (5 mm) thick slices
1 store-bought vanilla pound cake cut into 3/4-inch (2 cm) thick slices (390 g)
1 cup 35% whipping cream
1/4 cup toasted almonds, sliced

NUTRIENT VALUES

Per serving
Fibre1 gSodium153 mgProtein6 gCalories363Total fat16 gCholesterol157 mgSaturated fat6 gTotal carbohydrates49 g

PREPARATION

Pastry cream preparation

1. In a large bowl, whisk together egg yolks, 1/2 cup (125 ml) milk, sugar and cornstarch. In a heavy-bottomed saucepan, heat the remaining milk over medium heat until small bubbles form on the wall. Gradually whisk the warm milk into the egg yolk mixture. Pour the mixture into the pan and cook, whisking, for 7 minutes or until thickened enough to fit in a small mound in a spoon.

2. In a fine strainer placed on a clean bowl, filter the custard cream. Stir in almond oil and vanilla. Cover the surface of the custard directly with plastic wrap. Refrigerate for 4 hours or until cold. (Pastry cream will keep up to 2 days in the refrigerator.)

Preparation of poached pears

1. Meanwhile, in a saucepan, combine wine, 2/3 cup (160 ml) sugar, orange zest, cloves and cinnamon. Bring to a boil, stirring occasionally, until sugar is dissolved. Add pears and cover with parchment paper to keep submerged. Reduce heat and simmer for 15 minutes or until pears are tender when pricked with a fork. Using a skimmer, place pears on a baking sheet and let cool. Bring cooking liquid to a boil and boil until reduced to about 2/3 t (160 ml). In a fine strainer placed on a bowl, filter the cooking liquid and let cool. Reserve. (Pears and cooking liquid will keep overnight in refrigerator.)

Diplomat's assembly

1. Cover bottom of 16 t (4 L) capacity diplomat's bowl with one-third of cake slices. Cover with a third of the pears, sprinkle with a third of the reserved cooking liquid and cover with a third of the pastry cream. Repeat these operations twice. Cover diplomat with plastic wrap and refrigerate for 12 hours. (The diplomat will keep overnight in the refrigerator.)

2. In a bowl, using an electric mixer, whip cream with remaining sugar until stiff peaks form. Spread whipped cream on top of diplomat. Sprinkle with almonds.

http://www.coupdepouce.com/cuisine/desserts/recette/diplomate-aux-poires-pochees-et-aux-amandes