So it snowed!

It didn't snow here at home but it did snow on the road between us and Wellington (work).  Along with several hundred extra commuters we (just) caught the train.  We had to stand but at least it was nice and warm.  Not so for our poor animals.  The pervasive wetness must depress them as much as it depresses us.  Fortunately (of course by good planning ;-) ) we are not lambing or kidding yet.  We have very little grass left and so are feeding baleage (pickled grass) each morning and night to the cow and the goats and yummy molasses coated grains as an extra treat for the goats.  We need to  buy more hay as the donkeys and the rabbits eat quite a bit of it.  Before you ask, these are rabbits that we want to be feeding hay to, rather than the other sort.  When it is so cold and miserable my thoughts turn to puddings.  Whilst steamed puddings are traditionally winter puddings I prefer fruit based puddings.

We are just using the last of the carefully stored pears - not so good for eating fresh any more but still good for cooking.  As we are on the lengthening daylight hours side of the winter soltice we have an abundant egg supply.

Pear brulee wtih raspberries KB

The dessert has poached pears in a tartlet of creme brulee and raspberries served with English cream.

To make the tartlet case(s)

500g flour
250g soft butter
125g sugar
2 and a half eggs.
Mix all ingredients in a cake mixer then roll out and line a large tart dish or several small ones.

To make the English cream
8 egg yolks
125g sugar
1 vanilla pod
1 L milk
Bring the milk to the boil with the vanilla pod.
Cream the butter and sugar together well.
Pour the milk onto the eggs.  Strain this back into the pot and heat, stirring for two minutes.  Strain again and reserve.

To make the Brulee cream
1 L cream
8 egg yolks
125g sugar
1 punnet fresh raspberries

While bringing the cream to the boil, whisking briskly, add the eggs and the sugar.
Quickly pour the cream over the egg mixture, add half the raspberries and pour into a baking dish.  Place in a preheated oven at 250 deg C for 5 minutes.  Chill for an hour.

Poaching the pears in wine stock
Note: this stock can be used over several days and for poaching any fruits.  The wine can be of your choice or excluded and replaced with water if you prefer.
1L water
500ml Late Harvest Chardonnay
50ml Poire William (pear brandy)
125g sugar
1 lime

Bring to the boil for 2 minutes and then reduce the heat down to a constant simmer.  Add cored and peeled pears for 10 minutes until they are soft enough to be eaten with a spoon.

Assembly
Stuff the central holes in the pears with a little of the brulee.
Place some raspberries into the tartlet case(s) and then add the remaining brulee.  Sprinkle some castor sugar liberally over the top.  Either place the brulee under the grill for a few moments or scorch the top with a blow torch.

Place the stuffed pear on top, swirl some English cream on the plate and enjoy!