Raspberry and Dried Pear Napoleons (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 195 Minutes |
Ready In: 225 Minutes Servings: 4 |
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Ingredients:
1/4 cup, plus 2 tablespoons sugar |
1/4 cup muscat de beaune de venise, or other sweet, white dessert white, such as white port or sauternes |
2 pints fresh raspberries |
1 cup heavy cream |
1 cup melted bittersweet chocolate |
dried pears, recipe follows |
1/4 cup sugar |
1/2 cup water |
1 teaspoon fresh lemon juice |
1/2 teaspoon ground cardamom |
2 medium ripe, firm pears, stems removed |
Directions:
1. In a small saucepan, combine 1/4 cup of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 minutes. Remove from the heat and cool. Combine the raspberries and syrup in a bowl and toss gently to combine.
2. In a bowl whip the heavy cream until it is nearly doubled in volume. Add the remaining 2 tablespoons sugar and whip until it forms stiff peaks.
3. Spread 1 tablespoon of chocolate on the bottom of a dessert plate, and top with 1 pear slice. Layer with 1 tablespoon of cream, raspberries, 1 teaspoon of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with raspberries and chocolate on top. Repeat with the remaining ingredients, to make 4 napoleons in all.
4. Dried Pears:
5. Preheat the oven to 200 degrees F.
6. Line 2 large baking sheets with parchment paper and set aside.
7. In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat. Add the lemon juice and cardamom, and stir. Remove from the heat and let cool slightly.
8. With a mandoline or other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness. Dip the pear slices in the syrup and shake to remove any excess. Arrange the slices tightly in a single layer on the baking sheets.
9. Bake in the oven until crisp, about 2 to 3 hours, switching the baking sheets several times during the cooking process.
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