Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: achookwoman on May 05, 2015, 06:26:57 am
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I steamed the little pears in the TMX basket. While they cooled a bit I made 1/2 the wonderful recipe , Quicker than a packet cake, from the Forum., The inspiration for this pud comes from Jill Dupleix's recipe in the Melbourne Age.
Place 500 Mls of water in TMX bowl
Select 4 small firm pears that will fit into the TMX basket. Peel them but leave stalks on. Place in basket and then into jug.
Steam for 10 minutes, Varoma, speed 2
Set oven 180 C.
While they are cooking , collect ingredients for sponge.
1 egg
60 g cream
62 g SR Flour
60 sugar
Splash of Vanilla
When pears are cooked, set aside to cool.
Wash out bowl with cold water to cool it.
Add all sponge ingredients and mix speed 5 for 10 seconds.
Scrape down and mix again at speed 3 for 10 seconds.
Brush dish with cake release and pour in sponge mix.
Cut slice off pear bases and sit in cake mix.
Bake until cake is cooked, mine took 20 minutes.
Serve warm or cold, with custard, cream or ice cream.
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(http://images.tapatalk-cdn.com/15/05/04/fac6d488694ee4305169effe3d5cc513.jpg)(http://images.tapatalk-cdn.com/15/05/04/73f34081d3f19689febe92a78ef1dde9.jpg)(http://images.tapatalk-cdn.com/15/05/04/7890b519703489a37b209299feed5620.jpg)
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This looks delicious Chookie 8)
Just one question about the amount of steaming water 50 mils.Should it read 500mils?
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Looks great Chookie. I think Goldfish circulated the article where this recipe appeared. I liked the look of many, imp clouding this one, recipes in there.
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They look delicious chookie.
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Yes CC, it should be 500 Mls of water. Will fix.
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Chookie I made this today; it's wonderful! :D
I stuffed up a little, firstly by getting pears that were too big, could only fit 2 in the basket at a time, so did 2 lots of steaming for 15 mins each time. I also should have used a smaller baking dish as my sponge was only about 1 inch thick. Of course didn't detract from the taste of it at all, so next time I would either really get smaller pears and use a smaller dish, or double the sponge part, which really wouldn't be a hardship to be honest as it tasted wonderful, especially with the melting ice cream. ;D
I also didn't have enough sugar so ended up using coconut sugar which gave a browner looking sponge. Other than my stuff-ups, it's very easy to make and a lovely end to a meal.
I will definitely make this again and soon. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_7628-2_zpshazrbou3.jpg) (http://s260.photobucket.com/user/ragdoll128/media/New%20Sweet/IMG_7628-2_zpshazrbou3.jpg.html)
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Your dessert looks delicious Julie. 8)
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Julie, so glad you liked it. It looks pretty good to me. I sometimes see those little pears in the supermarket. Now I know what to do with them.
I heated the second half in the microwave and it was just as nice.
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Yummo. It looks delicious.
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Thankyou girls. :)
Was thinking a bit more about this and as there is only the 2 of us, I think next time I'll still use 2 good sized pears again as they were really nice and still make the same amount of sponge as per the recipe but I'll put it in a much smaller dish that will just fit the 2 pears so the sponge will be thicker (http://www.freesmileys.org/smileys/smiley-happy119.gif) (http://www.freesmileys.org/smileys.php)
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Julie, that sounds like a good idea. My spong was quite thick. Did you use the recipe as posted? Jill's uses a lighter sponge.
Also you could add ginger to the sponge. I think this would be nice. Another thought, could bake in individual ramekins.
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Yes chookie I made the sponge as per your recipe only I used coconut sugar as I've run out of normal raw sugar. It made the sponge a bit more browner but it tasted wonderful.
I love the idea of individual ones too, I reckon I'll try that way as well as I can see this being a go to dessert whenever I have any pears in the house.
I had a rotten headache this morning, so I put one of the serves in a dish and put in my Turbo oven on med heat and let it warm up while making a cappuccino. By the time that was ready, the pud was nice and warm and more importanly the sponge had crisped up lovely. I even added a bit of ice cream. I so enjoyed it with my cappo and was just what I needed as a pick-me-up. ;D
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There are times when we need something like this JulieO. I'm glad it worked for you.
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Julie, sounds like a nice pick me up.
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It was cookie and chookie, thankyou. :)
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Wanting to get this right, I made this again today in 2 individual ramekins.
As my pears were large, I used about 900ml of water in the TM bowl so I could steam for longer (25 mins). They turned out perfectly.
Am very happy with these now, so simple but lovely. :D
Couldn't decide which photo to post so I've left them both. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_7645-2_zpsms4mxznq.jpg) (http://s260.photobucket.com/user/ragdoll128/media/New%20Sweet/IMG_7645-2_zpsms4mxznq.jpg.html)
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_7646_zpsp2vp32zz.jpg) (http://s260.photobucket.com/user/ragdoll128/media/New%20Sweet/IMG_7646_zpsp2vp32zz.jpg.html)
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Individual ones look very impressive Julie, lovely for special visitors.
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I was told today I was to be given some eating apples so I thought I may try this using apples.
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Good idea cookie.
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Your desserts look wonderful Julie.Did you use coconut sugar again? I might steal Cookie's idea and make them with apple.My lot don't like pears cooked :-))
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No, this time I used raw sugar Cornish. :)
Apples would be a great idea. The TM steamed the pears beautifully once I'd got the timing right for the sized ones I used. To be honest, I wouldn't have thought of doing them in the TM until Chookie posted this recipe. :-))
Just because it's the way I roll, next time I'm going to mainly core them and just leave enough at the top to hold the stem (hopefully). That way the whole pear/apple will be fair game and I won't have to dig around the core when eating. ;D
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Beautiful Julie.
Apples might work if your us the sort that don't go to pulp. Peaches might be nice.
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This looks delicious.