Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Also required
Thermomix® Blade Cover
Spiced poached pears with vanilla cheesecake and gingernut crumb
Prep. 20 min
Total 5 h 30 min
4 portions
Ingredients
Poached pears
-
raw sugar to taste80 - 120 g
-
water250 g
-
freshly squeezed lemon juice (approx. ½ lemon)20 g
-
cinnamon quills2
-
whole cloves12
-
ground nutmeg¼ tsp
-
dry red wine (1 bottle)750 g
-
Beurre Bosc pears peeled4
Mulled wine gel
-
pure maple syrup80 g
-
agar agar10 g
-
sea salt¼
-
ground black pepper⅛ tsp
Cheesecake
-
unsalted butter softened40 g
-
gingernut biscuits (approx. ½ packet)100 g
-
cream cheese250 g
-
pouring (whipping) cream150 g
-
pure maple syrup40 g
-
vanilla bean paste1 tsp
-
pecan nuts chopped, to serve
-
micro herbs to decorate
Nutrition per 1 portion
Sodium
473.4 mg
Protein
10.7 g
Calories
3532.4 kJ /
841.1 kcal
Fat
49.8 g
Fibre
7.4 g
Saturated Fat
29.7 g
Carbohydrates
70.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Facebook Live
9 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Beetroot and tequila cured salmon
24 godz. 20 min
Saffron and cardamom poached pears
40 min
Chicken and port pâté
1 godz. 30 min
Prawn cocktail with gin-pickled cucumbers
40 min
Hollandaise sauce
15 min
Prawn bisque with lemon myrtle (TM6, Andrew Fielke)
55 min
Brandy custard (TM6)
15 min
Sous vide kangaroo with rosemary (TM5)
1 godz. 15 min
Orange liqueur zabaglione
15 min
Beef tapenade crostini
1 godz. 40 min
Steamed scallops with cauliflower and truffle purée
35 min
Rosemary and eschalot gravy
30 min