Dona Cleide's Pear - Recipe by Leo Young MasterChef
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DONA CLEIDE PEAR INGREDIENTS: · 6 Portuguese or Packham pears · 1 ginger · 4 cinnamon sticks · 5 cloves · ½ cup of Sugar (always 1/3 of the amount of water) · 1 ½ cup of Water · 1 Bahia orange · 1 Sicilian lemon · ½ cup of Cointreau Liqueur or dry white wine · Mint · 30g of almond slices · 6 pear oranges · ½ cup of sugar PREPARATION METHOD: 1. Peel the pears without discarding the skin. 2. Roughly chop the ginger. 3. Peel the Bahia orange and 1 lemon. 4. Remove the juice from 1 lemon, the Bahia orange and the 6 pear oranges and leave them separate. 5. Bring water, 1 ½ cup of sugar, cinnamon stick, cloves, ginger, Bahia orange peel, Sicilian lemon peel, Sicilian lemon juice, Bahia orange juice and Cointreau to a boil. 6.After boiling, reduce the heat and add the peeled pears. 7. After 10 minutes, check if the pear is cooked and soft using a fork. 8.When it reaches the correct point, remove the pears and refrigerate. Keep the pan on low heat to thicken the liquid until it reaches a syrup-like texture. 9. In another pan, add the juice of 6 oranges and add ½ cup of sugar. Cook until it thickens to the texture of a syrup. 10. When the 2 syrups reach the correct point, turn it off and wait for it to cool. 11. Cut the pear into strips lengthwise so that the handle holds the slices together. 12. Place the pear on the plate, add the first cooking syrup and then the orange syrup. 13. Add a small sprig of mint to decorate, as well as a cinnamon stick and 1 clove. 14. Grill the almond slices quickly and pour over the pear. 15. Grate some lemon zest to finish.
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