Monday, November 28, 2016

Vivien Leigh's Fruta Almina

Vivien Leigh's Fruta Almina

5/8 cup water
4 tablespoons corn syrup
Dash salt
1/2 teaspoon vanilla
4—6 medium ripe pears (or bananas or peaches)
3 egg yolks, slightly beaten
3 1/2 ounces extra-fine white sugar
3/4 teaspoon cornstarch
1/3 cup milk
8 tablespoons cream
Juice and grated rind of 1/2 fresh orange
Nutmeg for garnish

Combine water, corn syrup, salt and vanilla in a pan and heat, stirring until it becomes a syrup. Peel and halve the pears and poach gently in the syrup until tender. Set aside to cool. Prepare a smooth creamy sauce by putting the egg yolks in a double boiler. Add the sugar and cornstarch and mix with a fork until well blended. Add milk slowly, stirring continuously. Then add orange rind. Continue cooking mixture slowly, stirring constantly until it thickens. Do not let it boil. When thick, remove from heat, add a dash of salt, and allow to cool. When cool, add cream, blending until smooth. Add the orange juice. Whip the remainder of the cream and add to the sauce to thicken it more. Chill in refrigerator briefly. Remove the cooled poached pears from liquid and pour chilled sauce over them. Sprinkle with nutmeg before serving. Serves 6.

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