Sowmya Johorey

Alumni of WGSHA

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Organization:

SPICED PEAR BLONDIE

Cuisine:

American Confection

Warm, Comforting blondie Sweetened with Dates &Topped with Spiced Pear Compote, Ginger Crumble and A luscious Cinnamon White Chocolate Ganache. No Sugar Added in the recipe. A Healthy dessert with no refined sugar

Ingredients

For the blondie


All Purpose Flour- 80gms

Whole Wheat flour-gms

Date paste-45gms

curd- 30gms

baking soda- 5gms

baking powder- 3gms

Coconut oil- gms

vanilla essence- 5ml


For the Spiced Pear Compote


Pears (chopped and thinly Sliced)- 2nos

sugar-50gms

Cinnamon powder- 5gms

Cloves- 4nos

Lemon Juice- 10ml


For the Ginger Crumble


All Purpose Flour- 30gms

Ginger Powder- 5gms

butter- 20gms

sugar- 30gms


For the Cinnamon White Chocolate Ganache


Chopped White Chocolate- 60gms

Cinnamon Powder- 10gms

Fresh Cream- 20ml



Preparation

  • Preheat the oven at 180 ° C for 20 minutes.

  • To make the blondie,whisk the wet ingredients seperately in a bowl. When it is well incorporated then sift the dry ingredients into the same bowl and fold it gently making sure there are no lumps.

  • Now Pour the Batter into a well greased 5 inch round baking mould and put it for baking for 40-45 minutes or until toothpick when inserted comes out clean.

  • While the Blondie is making ,lets prepare the Spiced pear compote.

  • Put the chopped pear, sugar, water ,cinnamon and clove and let it simmer. Keep stirring at regular intervals.

  • When it reaches a sauce like consistency, then take it off heat and keep it aside in a bowl.

  • Now in the same pan ,Put the thinly sliced pears with 5 ml of white wine to cook for garnish for about 5-10 minutes

  • For the Ganache, heat the fresh cream and pour it onto the white chocolate and stir for sometime so that the it melts evenly. Now fold in the cinnamon powder. Once it is ready, fill it in a piping bag with a small star nozzle.

  • Next for the crumble, Mix the all purpose flour, ginger powder, butter & sugar till it is like a cornmeal texture and then put it onto a baking tray and bake for 10-15 minutes at 200 ° C.

  • Now lets assemble the dessert. Gently spoon the compote on top of the blondie. Then roll the slices of pear into a rose shape and place them . pipe the ganache in empty spaces and then lastly sprinkle the crumble all over. Tastes best when served cold.