Vanilla poached pears with salted caramel sauce in a Panasonic Microwave

Panasonic

Panasonic

Standard Supplier 13th April 2017

Vanilla poached pears with salted caramel sauce in a Panasonic Microwave

Recipe for salted caramel sauce using a Panasonic Microwave and vanilla poached pears - serves 4
NOTE THAT THE COOKING CONTAINERS USED (BOTH THEIR SIZE AND SHAPE) AND THE TEMPERATURE OF INGREDIENTS WILL ALTER THE COOKING TIMES. As this recipe was used using a Panasonic Microwave cooking times may vary.

Ingredients

  • For the caramel sauce:
  • 20g golden syrup
  • 10g butter
  • 20g water
  • 85g golden caster sugar
  • 125ml double cream
  • Maldon sea salt to taste
  • For the pears:
  • 4 Williams pears
  • 250ml water
  • 100g caster sugar
  • 250ml perry
  • 2 vanilla pods

Method

For the caramel sauce:
In a Panasonic 1800 watt oven using a 1 litre pyrex bowl heat sugar, butter and water on power 5 for 30 seconds. Add the sugar and heat on full power for 90 seconds and then add the cream and heat on full power for 20 seconds
The caramel should be completely dissolved, if not return to the microwave and heat on power 5 for 1 minute. Add the Maldon salt to taste and pass through a fine sieve.
For the pears:
Split the vanilla pods and scrape out the seeds. Add the seeds and pods to a pan that will hold the four pears tightly. Add the perry, water and sugar. Bring to the boil, turn off the heat and allow to infuse for at least an hour. Peel the pears leaving the stalks intact. Slice a thin layer off the bottom so the pears stand up. Use a melon baller to remove the core. Place the pears into the vanilla syrup and add more water if necessary to cover. Place a cartouche over the pears and weigh down with a small plate to keep them submerged. Bring to a simmer and cook gently until just tender. Allow to cool in the syrup and then refrigerate. The pears are best made a couple of days in advance.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.