Diploma in Advanced Culinary Arts | Baking & Patisserie 392 Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Measuring scale Measuring spoon set Mixing bowls Deep Saucepan Tongs Slotted Spoon Wire Rack Baking Tray Key Learning Poaching stone fruit Making a berry sauce Yield: 3 – 6 portions Ingredients Method 1. For the filling, mix together, chopped nuts and cheese. 2. Heat the juice along with star anise and cinnamon to 70° C. 3. Core the pear, keeping the stalk for presentation. 4. Poach the pears in the juice for 20 -30 min, making sure that the liquid doesn’t boil. 5. Remove from the poaching liquid and chill. Stuff the cavity with nuts & cheese mixture. 6. Serve with the berry sauce. 7. For the berry sauce, thicken the poaching liquid with a corn slurry (corn starch and water). Poached Pear Pears (peeled) 2 pcs Berry juice 500 ml Star anise 2 pcs Cinnamon stick 1 pc Corn starch 1 tsp Filling Cream cheese 4 tbsp Nuts (chopped) 2 tbsp
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