Super tender pear pancakes

You know, I have never eaten more tender melting in Your mouth pancakes. They are so fruity and not floury at all! My husband even doubted if You can call it pancakes, because You can’t feel the dough while enjoying sophisticated vanilla pear taste… 

Serves 2

500 gram pears (semisoft)

1 egg

2 tbsp all-purpose flour

8 gram vanilla sugar

¼  tsp baking powder

1,5 tbsp sugar

Vegetable oil for frying

1)      Grate pears  coarsely (using the biggest grater’s holes).  Transfer it to the colander and drain slightly.

2)      In a bowl mix flour, baking powder, vanilla and castor sugar. Stir well and add an egg.

            Stir again until everything incorporated. Add pears. Stir, but not to much. Less stirring means more tender pancakes.  

  3)      Pre-heat a frying pan. Add a dash of vegetable oil, just not too much. Drop a large spoonful of batter into  the hot pan and flatten it out a little, otherwise You’ll have problem to getting them cooked in the center before the skin in burnt. Do not overcrowd the frying pan and fry over low to  medium heat. Flip over when the skin starts turning golden brown underneath and fry 2-3 minutes more. 

 

4)      Then fry another batch of pancakes.

Serve with chocolate or vanilla ice-cream and chocolate sauce. 

 For a homemade chocolate sauce:

Melt  100 grams of dark chocolate over water-bath and add 50 ml of hot double cream. Stir well and energetically until incorporated.

 For extra shine add a bit (10 grams) of cold butter in the end, and mix well.

Pears in red wine

Delicious, a bit aristocratic and elegant, so easy to do. It looks gorgeous, tastes surprisingly. Just perfect romantic dessert with some erotic hint:-)

4 to 6 ripe pears with stems

fresh juice from 1 lemon
1 bottle of red semisweet wine

1/2 cup muscovado sugar
6 slices of peeled fresh ginger
10 whole black peppercorns

1 piece of star anis

Mint for decorations

1) Peel the pears, leaving their stems intact, and cut a thin slice from bottom of each to enable pear to stand upright when served. Slice ginger.

2)In a pot (large enough to hold the pears either laying on their sides), lay pears on their sides, add red wine, sugar, lemon juice, ginger slices, star anise and peppercorns in poaching liquid bring just to a boil, turn down the heat so the pears just gently simmer. 

3)Cover pan with a lid, turn the pears occasionally, approximately 25 to 40 minutes or until pears are tender. When done, carefully transfer pears with a slotted spoon to their serving dishes.

4) Boil down the poaching liquid until 1/3 of it is left. Remove from heat, strain, throw away ginger slices, anise and peppercorns and pour the sauce over pears. Decorate neatly with mint leaves. You may also serve it with vanilla ice-cream.

Enjoy!

It is so tempting, that those little fingers could not resist touching the forbidden dessert:-)

NOTE: The rest of sauce pour into a jar and refrigerate up to 2 weeks. You can use it as fancy fruit salad or ice-cream sauce.