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Holiday Baking 2007

Star Anise Financier with Poached Pears
Pastry Chef Monica Rios Carter, formerly of Abacus – Dallas, TX
Adapted by
December 2007

Yield: 36 Individual Cakes


    Pastry Chef Monica Rios Carter's Star Anise Financier with Poached Pears on Star Anise Financier:
  • 1 pound butter
  • 2 cinnamon sticks
  • 5 star anise pods
  • 1 vanilla bean, split and scraped
  • 1 cup all-purpose flour
  • 10 ounces almond flour
  • 1 teaspoon salt
  • 2 cups powdered sugar
  • 1 cup sugar
  • 14 ounces egg whites

  • Poached Pears:
  • 4 cups Port
  • 2 cups Sherry
  • 3 cups sugar
  • 1 vanilla bean, scraped
  • 8 star anise pods
  • 2 cinnamon sticks
  • 1 orange peel
  • 1 cup orange juice
  • 5 pears, peeled, quartered, and cored

  • To Assemble and Serve:
  • Honey ice cream
  • Honey tuile
  • Fresh mint

For the Star Anise Financier:
Brown the butter with the cinnamon sticks, star anise pods, and vanilla bean. Set aside but keep warm. In a mixing bowl with whip attachment, whisk together the flours and salt. In a separate bowl, whisk together the sugars and egg whites. Add the egg mixture to the flour mixture. Add the butter slowly to the flour/egg mixture, scraping down the sides often. Bake in individual ring molds in a convection oven at 325°F until browned and baked through.

For the Poached Pears:
Bring all ingredients except the pears to a boil and cook until sugar is completely dissolved. Add the pears and cook until tender but not mushy. Remove pears and chill. Reduce poaching liquid by half, strain, and reserve for sauce.

To Assemble and Serve:
Top Star Anise Financier with a quenelle of honey ice cream and a honey tuile. Plate slices of Poached Pear on the side, and garnish with fresh mint and reduced poaching liquid.


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