Dessert Italian

Pear and marzipan budino

Name: Pear and marzipan budino recipe
Yield: 8
Cuisine: /italian
Ingredients: 200g apricot jam; 150g unsalted butter, at room temperature; 2.00 vanilla bean, split, seeds scraped; 1/3 cup (75g) caster sugar; Finely grated zest of 1 lemon; 650g marzipan, cut into 5mm pieces; 3 eggs; 1 cup (150g) plain flour; 1 cup (220g) caster sugar; 5 star anise; 2 cinnamon quills; 3 small beurre bosc pears, peeled, halved lengthwise, cored

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https://healthimprovements.info/recipes/pear-marzipan-budino-recipe/hk1mboeb — Pear and marzipan budino

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by Rinaldo Di Stasio

Aug 26, 2019

This pear bread pudding is impressive and delicious.

200g apricot jam
150g unsalted butter, at room temperature
1 vanilla bean, split, seeds scraped
1/3 cup (75g) caster sugar
Finely grated zest of 1 lemon
650g marzipan, cut into 5mm pieces
3 eggs
1 cup (150g) plain flour

Poached pears

1 cup (220g) caster sugar
5 star anise
2 cinnamon quills
1 vanilla bean, split, seeds scraped
3 small beurre bosc pears, peeled, halved lengthwise, cored

Method

1.

For the poached pears, place sugar, spices, vanilla pod and seeds with 4 cups (1L ) water in a saucepan over high heat. Bring to a simmer. Add pear, cover surface closely with a piece of baking paper cut to fit, return to the boil. Reduce heat to low, simmer for 6-8 minutes or until just tender. Remove from heat and set aside to cool.
2.

Meanwhile, place the apricot jam and 1/2 cup (125ml) of the poaching liquid in a small saucepan over high heat. Bring to the boil, reduce heat to low and simmer for 8-10 minutes or until thickened. Set aside at room temperature until ready to use.
3.

Place butter, vanilla seeds, sugar and zest in the bowl of a stand mixer with the paddle attachment, and beat until thick and pale. Reduce speed to medium-low and gradually add marzipan 1 piece at a time (this will take about 10 minutes). Add the eggs, 1 at a time, then add the flour. Beat until just combined.
4.

Preheat oven to 150°C. Grease base and side of a 26cm springform cake pan and line with baking paper. Spoon mixture into prepared pan and spread evenly. Place pear, cut-side up, evenly over the top. Bake for 1 hour-1 hour 25 minutes or until pastry is golden and firm to touch. Remove from oven and brush with apricot jam glaze. Cool in pan for 15 minutes. Cool budino on a wire rack before serving.