Macaroon Sandwiches with Poached Pears and Devon Cream

Name: Macaroon Sandwiches with Poached Pears and Devon Cream
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges ripe but firm Bartlett pears, peeled; 237 milliliters confectioners sugar, plus more for dusting; 177 milliliters Devon clotted cream (one 6-ounce bottle) or crème fraîche; 237 milliliters dry red wine; 2 larges egg whites; 6 servings Fleur de sel (French sea salt); 473 milliliters unsweetened Concord grape juice; 177 milliliters heavy cream; 59 milliliters fresh lemon juice; 79 milliliters sugar; 2 Tbsps sugar; 85 grams 3/4 cup walnut halves

Watching your figure? This gluten free and vegetarian recipe has 531 calories, 5g of protein, and 26g of fat per serving. This recipe serves 6. If you have heavy cream, sugar, walnut halves, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

In a medium saucepan, combine the grape juice with the red wine, sugar and lemon juice and bring to a boil. Turn off the heat and let cool slightly.

Ingredients you will need

Grape Juice

Lemon Juice

Red Wine

Sugar

Equipment you will use

Sauce Pan

Add the pears and simmer over moderate heat until they are tender, about 20 minutes; let cool slightly. Using a slotted spoon, transfer the pears to a plate. Simmer the poaching liquid over moderate heat until thickened slightly, about 15 minutes.

Ingredients you will need

Pear

Equipment you will use

Slotted Spoon

Preheat the oven to 350 and line a large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Spread the walnut halves on another baking sheet and toast them for about 9 minutes, until golden and fragrant.

Ingredients you will need

Walnut Halves

Spread

Toast

Equipment you will use

Baking Sheet

Let the walnuts cool completely. Coarsely chop the walnuts in a food processor.

Ingredients you will need

Walnuts

Equipment you will use

Food Processor

Add the 1 cup plus 2 1/2 tablespoons of confectioners' sugar and pulse until the walnuts are very finely ground, scraping down the sides of the bowl frequently.

Ingredients you will need

Powdered Sugar

Walnuts

Equipment you will use

Bowl

Transfer the walnut sugar to a bowl and whisk to break up any lumps. Increase the oven temperature to 42

Ingredients you will need

Walnuts

Sugar

Equipment you will use

Whisk

Bowl

Oven

In a medium bowl, beat the egg whites at medium speed until they are frothy. Increase the speed to high and beat until firm peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add the walnut sugar all at once and fold it in with a large rubber spatula until no streaks of white remain. (The meringue will deflate.)

Ingredients you will need

Walnuts

Sugar

Equipment you will use

Spatula

Transfer the meringue to a large pastry bag fitted with a 1/2-inch plain round tip or to a sturdy plastic bag with a corner cut off. Pipe out 12 meringue mounds on the parchment-lined baking sheet, leaving at least 1 inch between them. Gently tap the baking sheet once on the work surface to smooth the tops.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

Ziploc Bags

Pastry Bag

Sprinkle each macaroon with a tiny pinch of fleur de sel and bake for 4 minutes. Turn the oven down to 350 and prop the door open about 2 inches. Continue to bake the macaroons for about 12 minutes, or until the tops are brown and dry but the cookies are still soft.

Ingredients you will need

Fleur De Sel

Equipment you will use

Oven

Let the macaroons cool for 5 minutes, then carefully transfer them to a wire rack to cool completely.

Equipment you will use

Wire Rack

In a medium bowl, beat the clotted cream with the sugar until smooth and runny.

Ingredients you will need

Clotted Cream

Sugar

Equipment you will use

Bowl

Add the heavy cream and beat until soft peaks form.

Ingredients you will need

Heavy Cream

To get 2 even slabs from each pear, first trim a thin slice from the bottom and trim off most of the top; cut the remainder in half horizontally. Using a small knife or melon baller, remove the cores.

Ingredients you will need

Melon

Pear

Equipment you will use

Melon Baller

Knife

Place 6 of the macaroons, flat side up, on plates. Top each with a pair half and drizzle with some of the grape reduction. Spoon the cream on top and top with another macaroon. Dust with confectioners' sugar and serve.

Ingredients you will need

Powdered Sugar

Reduction

Cream

Grapes