Poached Pears with Peanut Brittle and Mint Cream
- 1/3 cup caster sugar + 1/2 cup caster sugar, extra
- 35g chopped peanuts
- 1 cinnamon stick
- 4 pears, peeled
- 2 sheets Home Brand puff pastry (defrosted)
- 2 Tbsp apricot jam
- 125ml cream
- 4 sprigs fresh mint, thinly sliced
How to Use Leftover Pastry
Preheat oven to 200ºC. Line a tray with baking paper.
To make the peanut brittle: Pour 1/3 cup caster sugar in a small sauce pan, add nuts and cook gently until the sugar has melted. Keep stirring and do not leave for a second as it can burn easily. Pour mixture on to the baking paper, spread out and set aside to cool. When set, break into long shards.
Pour 500mls water into a large saucepan, add ½ cup caster sugar. Heat gently and stir until all the sugar has melted. Add cinnamon stick.
Once simmering gently add pears, make sure the water covers the pears. Simmer gently for 15 minutes or until just tender. Remove from heat. Allow to cool, gently cut in half and remove the stones.
Pour off half the poaching liquid, increase the heat and reduce the remaining liquid until you have a thick syrup.
Take the pastry and using a large cookie cutter, cut out 4 round shapes. Take a smaller cookie cutter and just press gently about 1cm in from the edge of the pastry. Prick the centre circle with a fork and brush with jam.
Place 2 halves of pear on each circle of pastry and place in the hot oven. Cook for 10 minutes for until the pasty is golden and crispy. Remove from the oven and allow to cool for a couple of minutes.
Drizzle syrup over the cooked tarts.
Beat cream in a small bowl to soft peaks and sprinkle in the mint.
To serve top each tart with a spoonful of mint cream and slide in a shard of peanut brittle.
By Jax Hamilton