Poached pears in lemon meringue (Poires pochees au citron et meringues)

Category: Culinary recipes
Poached pears in lemon meringue (Poires pochees au citron et meringues)

Ingredients

pears (neat and small is better)) 4 things
water 500 ml
sugar 150g
lemon (juice) 1 PC
lime (juice) 1 / 2pcs
cinnamon (powder) 1h l.
----------------
Swiss meringue:
egg whites 2 pcs
sugar (twice the weight of proteins)
lemon zest 1 PC

Cooking method

  • A light fruit dessert will impress your guests. The lemon and lime in Swiss merengue are refreshing and palatable, as is the melting white shell itself.
  • Pour water into a saucepan, add sugar, lemon and lime juice, cinnamon, bring to a boil.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Peel the pears. Dip them into a saucepan.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Cover the top with baking paper so that the non-immersed part darkens. Cook over low heat for about 15 minutes, until soft, occasionally turning from side to side. Cool in a saucepan and let stand in the syrup for another 12 hours in the refrigerator.
  • Swiss meringue:
  • Grate lemon zest on a fine grater.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Combine proteins and sugar in a bowl. Put in a water bath. Boiling water should not touch the bowl. Stir vigorously with a whisk, but do not beat. It is necessary to warm up the mass to 55C.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Remove from the bath and beat with a mixer at a constant medium speed until the "bird's beak" protein mass (unstable firm peaks). Add the zest at the end and stir until smooth. Now you can work with the meringue.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Swiss meringue recipe from Academy Le Cordon Bleu. I always use it.
  • From the author of the recipe Nini: 🔗 the technique is somewhat different.
  • Mounting:
  • Prepare a pastry bag, nozzle 8-10mm. Fill bag with meringue.
  • Also prepare the burner.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Drain the pears with a napkin. Put on the dishes. Spiral the cream around the pear. Start at the bottom, end at the top.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Flame the meringue surface of the pears with a burner.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • The remaining meringue can be planted in the form of figures on baking paper (silicone mat). Dry in the oven at 90C for 2 hours. This will preserve the perfectly white color and dry meringue.
  • You can serve dessert right away.
  • Poached pears in lemon meringue (Poires pochees au citron et meringues)
  • Bon Appetit!

The dish is designed for

for 4 people

Time for preparing:

13 hours

National cuisine

France

Sonadora
Natasha, how beautiful! I always read your recipes with pleasure and admire your skill. Thank you very much!
Irina Dolars
Looks impressive! Highly!
And for sure: it should be tasty with sourness Poached pears in lemon meringue (Poires pochees au citron et meringues)
Can I use mint instead of cinnamon?
Or is that another story ... Poached pears in lemon meringue (Poires pochees au citron et meringues)
MariS
NatashaHow exquisite and delicious !!!
I wanted to go to Paris or somewhere else where there is a lot of romance ...
Stunning photos - looking at them, you can already feel the taste of this delicious dessert!
If only a piece of such beauty!
Tasha
Manka, thanks for the kind words.
Irina, you can also try with mint. But I liked the combination of cinnamon + lemon, lime + pear flavor. I'm not a fan of cinnamon, but this dessert sounds!
There is no sourness in the merengue and in the pear too. But sweets are also normal.
Marina, Thank you. I would not refuse to fly to Paris either. I haven't tried it either - not a bite. She gave birth almost 3 weeks ago - you can't eat anything - strict nutrition. And this is torture ... But I endure.
nadka
What beauty !!!! And so exquisite and beautiful and probably very tasty! Super recipe, let's try to execute, thanks.

Py. sy: with the addition
MariS
Quote: tasha74

I haven't tried it either - not a bite. She gave birth almost 3 weeks ago - you can't eat anything - strict nutrition. And this is torture ... But I endure.

Tashenka, congratulations on the newborn !!! What a fine fellow you are - the baby is only 3 weeks old, and you are already preparing such delights! Whom did the stork bring you - a son or a daughter?
Merri
Natasha, a divine dessert!
Congratulations on your newborn! Happiness to all your family! You are so great! Is this the third? For their sake, you can be patient, go on a diet.
Gala

What a pitch!
lu_estrada
Gorgeous, aristocratic, divine!
prascovia
What exquisite simplicity !!!! Just wonderful!
Natasha! I sincerely congratulate you!
PapAnin
No words!
What a beauty and, undoubtedly, deliciousness.
But what if there is no burner?
celfh
Quote: tasha74


She gave birth almost 3 weeks ago - you can't eat anything - strict nutrition. And this is torture ... But I endure.
This is not torture, this is a feat. With such employment, such luxuries to create
Health and love for mom, baby and the whole family!
Tasha
Quote: PapAnin

But what if there is no burner?
I recommend buying a burner. Useful in the household and in the kitchen. It costs understandable money, and variety on the table is guaranteed.
nadka,MariS, Merri,+ Gala +,lu_estrada,prascovia,PapAnin,celfh thank you for your wishes and kind words. My third son was born.
They followed the girl in the wrong turn ... Well, okay: we are happy.
lu_estrada
Natasha, dear! I congratulate you on the birth of another son. Be healthy and happy, everyone!
farmer
very nice !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
PapAnin

Poached pears in lemon meringue (Poires pochees au citron et meringues)
To say that it is delicious is to say nothing!
This is not-re-al-but taste-but !!!!

Only, beat the whites in the bath did not work.
In general, I am not friends with squirrels. Rather, they are not friends with me!
Very rarely it turns out to beat.
Whipped without sugar, with a pinch of salt, then slowly added powdered sugar,
continuing to beat. It turned out, however, a little watery. But taste ....!
I just "killed" everyone at home. If the daughter was not present at some stages,
no one would have believed that you can make such deliciousness yourself!

Natasha, thanks for the recipe!
Tasha
Thanks for the feedback!
George, a special hello for you. : hi: Hats off! I can imagine how pleasantly surprised the family was. I could only dream of such a surprise from a loved one. And it's nice to see such a response from you.
Do not be afraid to beat the whites. Perhaps you didn’t beat if you got an unstable consistency. If you add 1: 2 protein: sugar and beat with a mixer at a high constant speed, then they will stand at 100% firm peaks. The main thing is to wait for this moment.
PapAnin
Thank you! I did my best!
With proteins it is not clear somehow.
They whipped well, the peaks were strong, I thought it was too much.
But when I began to squeeze out onto the pear, it seemed that suddenly the consistency had changed.
They became noticeably thinner. I thought I warmed it up with my hands. I put the leftovers in the refrigerator while the oven warmed up. But then, when I started to settle on paper, the consistency was the same, not very strong.
And I "kept" the proportion of protein / sugar. It turned out 90g of protein - 180g. powdered sugar.

I bought a burner from a tourist store, with replaceable cylinders. Quite convenient. And, much cheaper.
Now I'm thinking where else it will come in handy on the farm.
At first, at home they looked askance at me that it was I who bought such a unit for some incomprehensible dessert!
But this lasted exactly until the moment of tasting. Then he was urgently rehabilitated!
Tasha
The burner is involved in caramelizing sugar for crème brulee, roasting raw pork or poultry skin from small hairs or feathers, singing steaks, roast beefs or meringues (you are familiar with them ... you just need to refine it), melting cheese on croutons. From an unusual one, I will soon publish a recipe for an entreme dessert, where a burner is used. And once I drank "sealed coffee" - in a cup of whipped coffee with milk (in fact, cappuccino with dense foam), to the very edges of the cup (this is important), sugar is poured on top of the foam and melted and caramelized, it turns out that the cup is completely closed with a lid from caramel. Soooo simple, but so interesting. So the burner is a useful thing in cooking.
About the protein cream. It is not affected by hand temperature. This is not whipped cream. But the long idle time of the cream can affect: the syrup is released. In general, this is not a problem cream. Try again, beating a little longer.
prascovia
Natasha! I have had a burner on my farm for a long time! I bought it in passing, and it came in handy! But I want to tell you a separate thank you from my friend (I gave her a recipe for pears to read), so she, for not having a bottleneck, poured alcohol on the meter and set it on fire! So she served on the table with fire! The effect was amazing! It's a pity I didn't see, but she promised to repeat ...
Tasha
Fire is a good idea. We also like to set fire sometimes. Creme brulee, meat ... haven’t tasted meringue yet.
Hello friend! Resourceful.
And I don't use 96% alcohol now. An unpleasant aftertaste remains from it. Best of all is 20 ml of Cointreau liqueur on top or Mintu menthol vodka. It turns out even more awesome. Mint is also a liqueur. A professional bartender advised me this at one time. It came in handy.
July
I look with numbness and delight! Gorgeous!

Tasha
: girl_red: Thank you
sigmoid
yummy, for sure !!!!

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