Chai-Spiced Semifreddo with Poached Pear & Pomegranate
Semifreddo spiked with chai spices is a luscious counterpoint to pears poached in wine and orange juice. This is a wonderful autumnal dessert.
This recipe, and others like it, can be found in the article “This Oyster Farm Should Be on Your California Bucket List.”
How to Make It
Line an 8-inch loaf pan with parchment paper with overhang on both sides. Spray the inside of the pan with neutral cooking spray to help the paper stay in place.
Grate orange zest over sugar into a medium bowl. Rub zest into sugar with your fingertips.
Whip cream to stiff peaks with a hand mixer. Set aside in the fridge. Clean beaters; you’ll need them again.
Prepare a double boiler: Bring 1 inch water to low simmer in a small saucepan.
In a heatproof bowl, combine yolks, sugar, vanilla, chai spice, and salt. Whisk vigorously until combined. Place over simmering water. Make sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the yolks are glossy, lightened in color, and doubled in volume. The mixture should be warm to the touch. Remove from heat and continue to whisk until it cools to room temperature.
Beat room-temperature cream cheese until very smooth. Fold in egg yolk mixture. When combined, lightly fold in whipped cream.
Pour semifreddo mixture into loaf pan. Wrap in plastic and freeze overnight.
Poach the pears: Put pears in single layer in a wide pot. Pour over remaining ingredients (except pomegranate seeds) and bring to a boil. Immediately turn down to a low simmer. Cook for 10 minutes and start checking the pears. A bamboo skewer should go through with no resistance.
Remove from heat and let cool in the liquid.
When cool, remove pears and set aside. Bring poaching liquid back up to a boil and reduce until syrupy, about 10 to 15 minutes over medium heat.
To serve: Allow semifreddo to temper for 10 minutes. In the meantime, slice pears. Remove semifreddo from pan (you might need to run base under warm water for a few seconds to loosen). Peel off parchment paper and slice into 1-inch slabs. Garnish with sliced poached pears, pomegranate seeds, and a drizzle of red wine syrup.
Ingredients
Directions
Line an 8-inch loaf pan with parchment paper with overhang on both sides. Spray the inside of the pan with neutral cooking spray to help the paper stay in place.
Grate orange zest over sugar into a medium bowl. Rub zest into sugar with your fingertips.
Whip cream to stiff peaks with a hand mixer. Set aside in the fridge. Clean beaters; you’ll need them again.
Prepare a double boiler: Bring 1 inch water to low simmer in a small saucepan.
In a heatproof bowl, combine yolks, sugar, vanilla, chai spice, and salt. Whisk vigorously until combined. Place over simmering water. Make sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the yolks are glossy, lightened in color, and doubled in volume. The mixture should be warm to the touch. Remove from heat and continue to whisk until it cools to room temperature.
Beat room-temperature cream cheese until very smooth. Fold in egg yolk mixture. When combined, lightly fold in whipped cream.
Pour semifreddo mixture into loaf pan. Wrap in plastic and freeze overnight.
Poach the pears: Put pears in single layer in a wide pot. Pour over remaining ingredients (except pomegranate seeds) and bring to a boil. Immediately turn down to a low simmer. Cook for 10 minutes and start checking the pears. A bamboo skewer should go through with no resistance.
Remove from heat and let cool in the liquid.
When cool, remove pears and set aside. Bring poaching liquid back up to a boil and reduce until syrupy, about 10 to 15 minutes over medium heat.
To serve: Allow semifreddo to temper for 10 minutes. In the meantime, slice pears. Remove semifreddo from pan (you might need to run base under warm water for a few seconds to loosen). Peel off parchment paper and slice into 1-inch slabs. Garnish with sliced poached pears, pomegranate seeds, and a drizzle of red wine syrup.