ingredients
Hazelnut Praline
Pears
Assembly
directions
Line a baking sheet with parchment paper.
Heat sugar in a heavy bottomed sauce pan over high heat. As the sugar melts, it will slowly turn a deep amber colour. Do not stir the sugar as it melts, or it may crystallize. Tilt the pan and let the melted sugar absorb the rest of the sugar so that it will melt evenly. When it reaches the golden stage, add the hazelnuts and toss to coat them well. Remove from heat immediately and pour onto baking sheet. Let cool completely.
Saute pears in butter over medium heat for about 3-4 minutes or until just soft and beginning to turn golden. Add the brandy, port and lemon juice and toss for a couple of minutes to coat the pears. Cook for about 3 or 4 minutes, just to reduce sauce a little. Remove from heat.
Transfer the praline into the bowl of a food processor and pulse until it is very fine
Whip cream with icing sugar until peaks begin to form and fold in the ground praline.
Spoon over warm pears.