"Easy Baking"

Marcel's

2401 Pennsylvania Ave. NW
Washington, D.C. 20037
 202-296-1166

Pastry Chef Heather Martindale

The Pears
Ingredients:
1)   6 Whole ripe Bartlett Pears
2)   3/4 liter Water
3)   2 cups Sugar
4)   1 Vanilla Bean
5)   2 Star Anise Pods
6)   1 Cinnamon Stick
7)   1 Lemon, halved and squeezed

Preparation:
1)   Place the sugar, vanilla beans, anise pods, cinnamon stick and the lemon
       in the pan filled with the water to create the poaching liquid.  Place a
       paper towel on top of the pears.
2)   Peel the pears and make the bottom part flat.
3)   Poach the pears in the simmering water mixture for 10 to 15 minutes.
4)   Place the pan in ice water to shock the pears (allowing the pears to cool
       in the poaching liquid).
5)   Refrigerate pears until cool.
6)   Core the pears leaving one end closed.

The Filling
Ingredients:
1)   1 cup chopped Almond Cookies
2)   1 cup well toasted Walnuts - roughly chopped
3)   1 cup finely chopped Butter Toffee
4)   1 tbs. freshly ground Cinnamon

Preparation:
1)   Mix the ingredients together.
2)   Place the filling inside the cool pear...pressing hard to pack it all in.

The Red Currant Compote
Ingredients:
1)   2 cups fresh or flash frozen Red Currants
2)   1/4 to 1 cup Sugar
3)   Pinch of Salt
4)   1 good sized Cinnamon Stick

Preparation:
1)   Mix all the ingredients.
2)   Simmer in a pan to reduce.

The Puff Pastry
Ingredients:
1)   2 half sheets good quality Puff Pastry
2)   1 cup all purpose Flour
3)   1 cup Heavy Cream
4)   2 to 3 tbs. Cinnamon Sugar

Preparation:
1)   Roll the puff pastry gently...using the flour to keep it from sticking when
       rolling out the dough.
2)   Allow to rest.
3)   Place the puff pastry on a sheet pan.  Put a towel on top to keep
       it moist.
4)   Refrigerate the puff pastry to keep it cool.
5)   Using a pizza cutter or sharp blade...cut lengthwise into several
       1 1/2" strips.
6)   Roll the strips around the pears...covering them completely.
7)   Mix the cinnamon and heavy cream together.  Take a pastry brush and
       brush the pears with the cinnamon/heavy cream mixture.
8)   Place the covered pears in an oven at 350 degrees for 7 to 10 minutes
       or until golden brown.

The Garnish and Presentation
Ingredients:
1)   Cinnamon Sugar
2)   2 cups Sugar
3)   1/4 cup freshly ground Cinnamon
4)   Favorite Ice Cream or...
5)   Marcel's Toffee Almond Brittle Ice Cream

Preparation:
1)   Dust the plate with cinnamon sugar.
2)   Heat the pear (if necessary).
3)   Put the pear in the middle the the plate and place the red currant compote
       on the side of the pear.
4)   Place the ice cream between the red currant compote and the pear.

1)  Dark Chocolate Mousse Espresso and Cocoa Coulis (left)
2)  Apple Tarttain Calvados Caramel with Creme Fraiche Ice Cream (right)

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