American crumpets with salted caramel sauce and poached pears
Recipe by Forbidden
Crumpets
250g self raising flour (I use 2 cups)
30ml castor sugar
1 jumbo egg (I use 2 large eggs)
10ml oil
250ml milk
250ml water
pinch of salt
Poached pear and salted caramel sauce
200g unsalted butter
150g (3quarter cup) light brown sugar
160g (3 quarter cup) castor sugar
150g corn syrup or substitute golden syrup (especially if you are allergic to corn like me...)
250ml thick cream
5ml vanilla extract
5ml Sea salt, to taste
Pears
1L water
300g (1 and a half cups) sugar
1 cinnamon stick
2 star anise
6 cloves
4 pears, peeled
Prep. Time → 25 min
Cook Time → 10 min
1. Crumpets:
whisk all ingredients together until smooth and velvety thick
2. allow to stand for 30min to 1 hour before using (if left over night mixture may require additional water)
3. heat a crepe or non-stick frying pan and brush with a little oil
4. drop a ladle of mixture onto hot pan and cook until small bubbles 'pop' on surface
5. flip over and cook for few minutes on other side (until golden)
6. Poached pear and salted caramel sauce:
combine all ingredients, except salt, in heavy based pot and stir over medium heat (about 10min)
7. remove from heat and stir in the salt
8. Pears:
heat water and sugar in large pot until sugar has dissolved
9. add spices and pears.
10. cover with round of grease proof paper, small hole cut in center for steam to escape (like a paper lid)
11. simmer until cooked (about 15-25min) *depends on type of pear
12. remove from hear and leave to cool in liquid
13. serve with sauce and crumpets
desserts, breakfast, decadent, dessert, flapjacks, pear, salted caramel, crumpets November 11, 2012 11:19
Author Food and Home Entertainment magazine, August 2012 issue
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