Sauteed Pears with Hazelnut Praline Cream
At one point when I was doing my live show, I was banned from using both pears and hazelnuts. Apparently I am addicted. You will love this simple, perfectly balanced dessert that seems like you slaved all day, when it only takes 40 minutes.
1/4 cup hazelnuts, shelled (60 ml)
1/2 cup sugar (125 ml)
1 Tbsp. butter (15 ml)
2 large bosc pears, ripe but firm , peeled, cored and sliced
1/4 cup port (50 ml)
1 Tbsp. lemon juice (15 ml)
1 cup whipping cream , whipped to soft peaks (250 ml)
2 Tbsp. icing sugar (25 ml)
1/2 tsp. vanilla extract (2.5 ml)
In a medium sauce pan with heavy bottom on high , heat sugar until melted and starting to turn amber. Add the hazelnuts and continue to cook for about 2 minutes or until sugar turns a rich brown caramel colour. Tilt pan to blend sugar, do not stir. Ensure that you have a baking sheet lined with parchment paper(or greased), ready as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely . Transfer to food processor and grind .
Saute pears in butter for about 3-4 minutes or until just soft and golden. Add the port and lemon juice. Toss for a couple of minutes just to reduce sauce a little. Remove from heat.
Whip cream with icing sugar until peaks begin to form. Fold in the ground praline.
Serve over warm pears.