Poached Pear with Cashew Praline

peel the skin off the whole pear and remove its pit with the help of an apple corer. We are aiming at creating a small hollow in the center of the pear.

In a saucepan, heat red wine with cinnamon stick and star anise. When it starts to boil, add the peeled and cored pear and let it poach till it is soft.

For the filling, whisk together fresh cream and icing sugar and refrigerate it.

To make the cashew praline, in a non-stick saucepan, heat ½ cup sugar and ½ tbsp. butter over a low flame till the sugar is melted and caramelized. Be watchful, as we dont want the sugar to burn. Once we have the beautiful golden caramel, add the cashew nuts and mix well and turn of the flame. Immediately, take out the mixture on a butter paper or greased plate and spread as thin as possible and let it cool. Once, the praline cools down it will be hard and crunchy.

To assemble the dessert, Make sure that pear is soft and at room temperature before we plate it. With the help of the piping bag, fill the hollow of the pear with cream and icing sugar mixture. Garnish it with praline crumbs.