Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, asian pear caramel and rum confit. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Put the sliced pear into a pan, and simmer while evaporating the juices. Best pear cheesecake bars made with salted caramel. This amazingly delicious caramel pear crisp is full of sweet, juicy pears with the perfect amount of buttery, crunchy topping.
Asian Pear Caramel and Rum Confit is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Asian Pear Caramel and Rum Confit is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook asian pear caramel and rum confit using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Asian Pear Caramel and Rum Confit:
- Get 500 grams 1/2 Shinkou Nashi type Asian pear
- Take 6 grams Granulated sugar
- Take 1 Rum (or wine or water)
- Prepare 1 Low fat plain yogurt
- Get 1 Cinnamon powder
Asian pears (or pyrus pyrifolia, Japanese pear, Korean Giant) are yellow-green fruit that are rounder, plumper, and crisper than other varieties. Asian pears are true pears, but in terms of figure, they look more like apples. These yellow-green fruit tend to be round and so plump that you want to cup. We planted 'Chojuro' which has a butterscotch rum flavor and a late-season one called 'Hardy Giant' which has a mild, sweet taste.
Instructions to make Asian Pear Caramel and Rum Confit:
- Slice the pear (1/2, about 500 g) into small thin pieces.
- Put the sliced pear into a pan, and simmer while evaporating the juices. Simmer over medium heat while stirring for 5 to 6 minutes.
- Transfer the cooked pear to a plate, and add 6 grams of sugar to the pan.
- When the sugar starts to burn, add the rum little by little to make a caramel sauce. Return the pears to the pan.
Salted caramel: Put the sugar and water in a medium saucepan and slowly bring to the boil, stirring to dissolve the sugar. Remove from the heat and carefully add the rum, cream and salt, taking care as the mixture will bubble up furiously. Return to the heat and simmer until the sauce is smooth again. All is topped with luscious rum-caramel glaze. It's a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting.
So that is going to wrap this up for this exceptional food asian pear caramel and rum confit recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
