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CHEFS' RECIPES
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Spiced financières with poached pears and vanilla ice-cream
“Chinese five-spice works as both a sweet and savoury spice mixture, but you could use any spices in these versatile financières. Other lightly poached fruit can be substituted for the pear, such as apple or quince.” — Warren Turnbull
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Spiced financières with poached pears and vanilla ice-cream
Serves
4
Cooking Time
Prep time 30 mins, cook 35 mins
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125 gm
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almond meal
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125 gm
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icing sugar
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25 gm
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cornflour
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1 tbsp
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Chinese five-spice
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110 gm
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butter, coarsely chopped
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3 tsp
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honey
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110 gm
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eggwhites (about 4), lightly beaten
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55 gm (¼ cup)
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caster sugar
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| Vanilla ice-cream |
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12
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egg yolks
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200 gm
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caster sugar
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500 ml (2 cups)
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pouring cream
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500 ml (2 cups)
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milk
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2
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vanilla beans, split and seeds scraped
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| Poached pears |
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350 gm
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white sugar
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1
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cinnamon quill
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2
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beurre bosc pears, peeled, cored, halved
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1
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For ice-cream, whisk egg yolks and 130gm sugar in a heatproof bowl until pale. Combine remaining ingredients in a saucepan and bring just to the boil, pour over yolk mixture, place over a saucepan of simmering water and cook over medium heat, stirring continuously until mixture reaches 84C and coats the back of a wooden spoon thickly (6-8 minutes). Strain into a bowl placed over a bowl of ice to chill, then freeze using an ice-cream machine according to manufacturer’s instructions. Makes 1 litre.
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2
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For poached pears, combine sugar, cinnamon and 350ml water in a large saucepan. Bring to the boil, add pears and cook over low heat until pears are tender (10-12 minutes). Set aside to cool in syrup.
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3
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Meanwhile, preheat oven to 180C. Combine dry ingredients, except caster sugar, in a bowl. Set aside. Heat a frying pan over high heat, add butter and cook until foamy and nut brown in colour (5-6 minutes). When butter is almost ready, add honey and eggwhites to dry mixture, followed by the butter, mixing between each addition. Spoon batter into eight, 10cm-diameter buttered and floured ring moulds placed on a baking paper-lined heavy-based oven tray. Bake until golden and centre springs back when lightly pressed (8-10 minutes). Remove from oven, brush with pear poaching liquor and keep warm.
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4
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Heat a frying pan over medium-high heat, add caster sugar, cook until just starting to caramelise, add pears and cook, stirring, until caramelised (7-8 minutes). Add 1-2 tbsp poaching liquid to pan, swirl to form a syrup. Place financières and pears on plates, drizzle with syrup and serve with vanilla ice-cream.
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Drink Suggestion Sauternes or botrytis semillon.
RECIPE Warren Turnbull
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Sharon Timms
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