Monday, December 29, 2008

Carmelized Pear & Walnut Muffins w/Coffee Icing

Caramelized Pear and Walnut Muffins, Coffee Icing

For 12 Muffins

1 1/3 cup (10.5 oz) all-purpose flour
½ cup (4.5 oz) granulated sugar
2 tsp baking powder
¼ teaspoon salt
2 eggs
1 cup (8 fl oz) milk
1/3 cup (2.6 oz) unsalted butter, melted
2 pears, peeled and finely diced½ cup (4.5 oz)
walnuts, chopped (save one tbsp for the decoration)
1/2 cup granulated sugar for the caramel2 tbsp unsalted butter for the caramel

½ cup (4.5 oz) white fondant2 to 3 drops coffee extract
Pre-heat oven 350°F.
In a skillet, make a caramel,melting the sugar until golden (over medium-high heat).

Add 2tbsp butter then the pears and walnuts. Let cook until the fruits are golden.

Grease 12 2 -1/2 inch muffin cups (not necessary if they are made with silicon).

Prepare muffin batter : stir together AP flour, sugar, baking powder and salt in a mixing bowl.

Set aside.

In another mixing bowl, combine wet ingredients : eggs, milk and butter.
Add wet ingredients mixture to dry ingredients. Stir until moistened.
Add pear/walnut mixture and mix again. Carefully.
Spoon 2 round tablespoons of the batter in each muffin cup. Each cup should be filled to 2/3.

Bake for 18 to 20 minutes or until golden brown.
Cool muffin pans on a wire rack for 5 minutes, remove muffins from the pan.

For the icing : heat white fondant with 2 tbsp water in a sauce pan over low heat. As soon as fondant melts, remove from the heat, add coffee extract, mix and transfer to a shallow plate.

Arrange the remaining chopped walnuts in another shallow plate.

Take each muffin by its base and soak the top in the fondant then in the chopped walnuts.You have to work fast as fondant gets tough very fast. If so, heat it again on low heat.



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