From Our Kitchen ……Caramelized Pear & Rum Torte…a specialty of Our Director of Culinary Services/Executive Chef, Merv Henry.
A light sponge layer infused with Coffee & Rum… a novel twist on an Italian Classic …. Tiramisu.
½ Cup Superfine Sugar
4 Large Peeled Pears, Cored & Cut ¼ Inch Slices
2 Tsp Rum or Rum Favor
2 Tsp Strong Coffee
1 ½ Sheet Sponge Cake Cut into ¾ Cubes or Ladyfingers
½ Cup Heavy Cream Lightly Whipped
Vanilla Custard *
To Decorate: Slivered, Toasted, Hazelnuts; garnish with Mint Leaves
- In a heavy-bottomed pan, heat sugar over light heat until it caramelizes. Add pears turning them until they are soft and golden coated in caramel. Remove pears put in a bowl. Stir ½ cup water, rum and coffee into the syrup, pour mixture over sponge cake in a bowl.
- For the *Custard, mix a little milk with custard powder. Stir to a paste. Bring remaining milk & sugar nearly to a boil then pour onto the paste, stirring return the custard to the pan. Bring to a boil, stirring over low heat. Cook for 1-2 minutes, continually stirring. Pour into a bowl. Cool; cover with plastic wrap.
- Place a few pieces of sponge cake in the bottom of each glass with pear slices. Then add Some custard; Repeat the layers. Finish with a layer of whipped cream. Serv chilled, decorate with toasted hazelnut slivers; garnish with Mint Leaves.