Pink Lady Apple and Pear Cream

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

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

Dessert
Garnish

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