Pear and Prunes poached in Jasmine Tea with Coconut and Pistachio Crème Anglaise
Number of Servings: 04
4 units Peers, peeled and cored
500ml coconut water
1 unit star anise
1 unit cinnamon stick
1 tsp jasmine tea leaves
12 units pitted prunes
For crème anglaise
250ml coconut milk
50g pistachios, shells and skins removed
200g young coconut meat
For pineapple chips
4 units pineapples
Chopped pistachios for garnish
Sprigs of mint for garnish
THE COOKING PROCESS
1. Poach the pears and prunes, place the pears, coconut water, star anise, cinnamon stick and jasmine tea in a saucepan that allows the liquid to cover the pears and bring the entire mixture to a boil over medium heat.
2. Reduce the heat and simmer for 15-20 minutes, or until the pears are cooked. Remove from heat, add the prunes and refrigerate for 3-4 hours.
3. Remove the mixture from the fridge and strain it, retaining the pears and prunes (the poaching liquid is not used in this recipe, but is delicious when served with ice as a drink)
4. To make the crème anglaise, place the coconut milk, pistachios, young coconut meat and salt in a saucepan over medium heat and simmer for 10 minutes or until the pistachios have softened. Remove the mixture from the heat and allow to cool. Pour the mixture into a food processor and blend until smooth. Set aside.
5. To make the pineapple chips, place the pineapple slices in a dehydrator or oven and dry at 630°C for 2 hours. Reduce the heat to 430°C and dry for an additional 8-10 hours.
6. To serve, spoon the crème anglaise into dessert bowls then top it with poached pear and prunes and garnish with chopped pistachios, a sprig of mint and a pineapple chip.
COURTESY: The recipe is given by Chef Paisarn Cheewinsiriwat,
F & B Director, Chiva-Som International Health Resort, Thailand