Hello foodies,

After struggling with my two entries for Steemit Culinary Challenge, now I'm racing with time to submit my entry for Steemit Iron Chef. I have bought all the ingredients needed on Monday but I didn't have time to prepare everything in advance. So here I come with my last minute entry. I know that this dessert is very popular and I was so sure that some people might make this for their entries as well. Then I came up with something else to complete my dish, so I ended up making two desserts in one plate. Without any further ado, let's get started!

Bicolor Poached Pears

Poached Pear in Red Wine

Ingredients

• 4 Conference pears
• 375 ml red wine
• 75 gr granulated sugar
• 1 orange
• 1 cinnamon stick

Methods

• Peel the orange zest and press the juice.
• In a sauce pan, place the orange juice, orange zests, red wine, granulated sugar and cinnamon. Cook over medium heat until sugar dissolved.
• Peel the pears and keep the stalk intact.
• Gently place the pears in the red wine mixture, bring them to boil then continue simmering over low heat with the lid on for about 15-20 until the pears are soft but firm. Stir occasionally to get even color.
• Remove the pan from the heat and leave it to cool with the pears stand upright.

Spiced Poached Pears

Ingredients

• 4 pears
• 1 liter water
• 1 cinnamon stick
• 1 star anise
• 3 cloves
• 200 gr granulated sugar
• 2 strips orange zests
• 1 vanilla pod or vanilla extract

Methods

• In a sauce pan, place all ingredients except pears. Cook over medium heat until sugar dissolved.
• Peel the pears and keep the stalk intact.
• Gently place the pears in the liquid mixture, bring them to boil then continue simmering over low heat with the lid on for about 15-20 until the pears are soft but firm. Stir occasionally.
• Remove the pan from the heat and leave it to cool with the pears stand upright.

Millefeuille of Pan-fried Pear With Salted Caramel and Pear Pastry Cream

Pâte Sablée

Ingredients

• 110 gr unsalted butter at room temperature
• 42 gr powdered sugar
• 1 large egg yolk
• 1/2 tsp salt
• 150 gr all purpose flour
• 1 tbsp full fat milk

Methods

• In a bowl of a stand mixer fitted with paddle attachment, beat the butter and powdered sugar until creamy.
• Beat in the egg yolk and scrape the bowl.
• On low speed, add in the salt, all purpose flour and milk. Mix until combined but dont overmix.
• Place in a floured surface, work the dough and flatten into a disk. Cover with a cling wrap. Chill in the fridge for at least 30 minutes.
• Preheat oven to 180°C and line baking tray with parchment paper or baking silicone mat.
• Flatten the dough, roll out the dough and place it onto your baking tray. Put another baking tray on top to weigh. Bake for about 20 minutes. Remove the top baking tray and continue baking for 5 minutes.
• Cut the pâte sablée into desired shape while it's hot. Then leave it to cool.

Pear Pastry Cream

Ingredients

• 160 gr pear purée
• 60 gr granulate sugar
• 2 egg yolk
• 10 gr unsalted butter
• 160 ml heavy cream

Methods

• In a sauce pan, bring the purée and half of the sugar to boil.
  In a small bowl, whisk the remaining sugar with egg yolks.
• Pour half of the hot purée mixture to the egg yolk mixture.
• Pour them back to the sauce pan, continue stirring until it thickens. Remove from the heat and add in butter and mix.
  Leave it to cool.
• Beat the heavy cream until it forms stiff peaks. Mix in to the pear pastry cream.

Pan-fried Pear With Salted Caramel

Ingredients

• 2 pears, peeled and cut it into small round balls
• 25 gr salted butter
• 2 tbsp granulated sugar
• pinch of salt

Methods

• Melt the butter, add in salt and sugar.
• Stir fry the pear balls until soft over low heat. Be careful not to burn the caramel mixture.
• Allow to cool.

Plating

For Millefeuille

• Place the pâte sablée on the bottom, top with pan-fried salted caramel pears, then stack with pâte sablée again followed by the pear pastry cream and last, pâte sablée. Sprinkle with powdered sugar.

For Bicolor Poached Pears

• Cut each pear (red and white) into 4 pieces and stack them by alternating the both colors.
• Heat some of the red wine mixture to have a thick consistency then place 1 tbsp of the red wine reduction on the plate, then place the bicolor poached pear on top of it.

Oh Gosh! I am relieved that I finally made it. I woke up really early so that I'm not to submit my entry. I hope my entry can please the judge.

If you like my post, please dont hesitate to upvote and resteem. Thank you for reading.

Cheers,

All content and photos are original and mine. Photos were taken with Panasonic Lumix DMC-FZ1000.