Name: Pink Lady Apple and Pear Cream
Yield: 3 quarts (2 L 880 ml)
Ingredients: 12 ounces (340 g) Bartlett or Anjou pears (about 3); 1 pound (455 g) Pink Lady apples (about 4); 1 cup (240 ml) apple juice; ¼ cup (60 ml) orange liqueur; 5 teaspoons (15 g) unflavored gelatin powder; ¼ cup (60 ml) lime juice; 1 recipe Plain Poaching Syrup; 1½ cups (360 ml) heavy cream

Preparation info

3 quarts

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this filling until you are ready to use it.

Ingredients

1 pound (455 g) Pink Lady apples (about 4)
12 ounces (340

Method

Peel the apples and pears, placing the fruit in acidulated water as you work. Remove the cores and cut the fruit in half. Poach the fruit in the syrup until soft. The apples are ready when they just begin to fall apart. In most cases, you will need to remove the apples and continue to poach the pears a little longer.
Strain the apples and pears; reserve the poa