We had a BBQ at my sister's place a few nights back and invariably this always gives us lots of letovers. Sausages, pork chops and steaks.
So the next day I was up early and made my own puff pastry. My idea was to cut all the meat up small, combine them with onions, mushrooms and beef stock and make a pie filling with grated cheese that would put the leftovers to good use.
This dish combines so many flavours and taastes. The poached egg, topping crunchy bacon overlaying fresh pancakes. The topping is a creamy hollandaise sauce and garnished with parsley. On the side are lightly sauteed cherry tomatoes that have been marinated in olive oil, garlic and parsley.
I really enjoyed making this one. First time poaching pears and this sauce reduced beautifully. The marscapone cheese and cream/sugar combined well to give a full spectrum of tastes in this delicious dessert dish. Pure indulgence!!
For better pics of this check out my friend's blog http://ckiong.wordpress.com
- 6 pears (cored, peeled and halved)
- 1 1/2 cups port
- 1 1/2 cups red wine
- 1/2 cup sugar
- 5 anise stars
- cinnamon sticks
- 1/2 cup marscapone cheese
- 1/2 cup cream
- 1/2 cup icing sugar
- 1/2 tsp cinnamon
Pour the port, wine, sugar, anise and cinnamon sticks in a heavy saucepan. Bring to the boil and then simmer 15 minutes.
Put the pear halves in the sauce and cook for 30 minutes till tender.
Remove the Pears to a dish. Continue to cook the sauce to it reduces to a syrup. Strain and keep for later.
The last 4 ingrediensts combined and whisked to form a cream. Use a piping bag to serve with 2 pear halves and a topping of the syrup.