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Home > Recipes > Pear saxony pudding

Pear saxony pudding
( SERVES 8 )

Publication: NZ Herald

NZ Herald

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Pear saxony pudding

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Ingredients

200 g Caster sugar, 100g for the meringue
2 Pears, peeled, cored and diced
100 g Butter, diced
100 g Flour, sieved
250 ml Milk, heated with the vanilla extract
22 tsp Vanilla essence/extract
10 Eggs, 2 whites and 6 yolks for the pudding and 8 whites for the meringue
100 g Hazelnuts, roasted and ground

Directions

  1. Preheat oven to 165C.
  2. Grease the ramekins with butter and line with sugar.
  3. In a frypan, place the sugar with a little water, and cook the pears in the caramel.
  4. Meanwhile, in a saucepan, melt the butter and add the flour to create a roux and cook for three to four minutes over a low heat. Add the hot vanilla milk gradually, beating all the time until it comes to the boil.
  5. Pour into a chilled bowl and stir, to rid excess heat, for three minutes.
  6. Beat in the two egg whites, mix in the yolks, one at a time.
  7. In a clean bowl, whip the egg whites to a soft peak, add the sugar, whip until firm. Mix one third of the meringue into the roux then fold in the remaining carefully.
  8. Fold in the hazelnuts and pear and spoon into the ramekin.
  9. Bake in a water bath for 30 minutes. Once cooked, allow to cool before removing.
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http://www.bite.co.nz/recipe/1499/Pear-saxony-pudding/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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