Spiced poached pears with hot chocolate sauce and vanilla ice cream – Adam Gray

INGREDIENTS

Poached pears

  • 4 conference pears
  • 1 lemon, juiced
  • 600ml of dessert wine
  • 200ml of orange juice
  • 250g of caster sugar
  • Bart star anise
  • Bart vanilla pod
  • caster sugar for dusting

Chocolate sauce

  • 50g of caster sugar
  • 25g of cocoa powder
  • 375ml of water
  • 50g of dark chocolate

To serve

  • 1 tub of vanilla ice cream

EQUIPMENT

  1. Blow torch
1.
To start the poached pears, peel and core the pears, rubbing the flesh with a little of the lemon juice to prevent them from browning
2.
Combine the sweet wine, orange and lemon juices, caster sugar, star anise and vanilla in a large, heavy-based saucepan and place over a low heat, stirring gently for 3-4 minutes, until the sugar dissolves
3.
Add the pears to the saucepan and cover with a disc of crumbled greaseproof paper, then the lid. Bring to the boil and simmer for no more than 5 minutes
4.
Remove the pan from the heat and leave the pears in the liquid until they are just warm
5.
To make the chocolate sauce, combine the sugar, cocoa powder and water in a heavy-based saucepan and bring to the boil, whisking until smooth
6.
Simmer gently for 5 minutes, whisking occasionally, then remove from the heat
7.
Chop the chocolate and add each piece one at a time to the sauce, stirring continuously until all the chocolate has melted and the sauce is smooth
MAINTAINING THE TEMPERATURE OF CHOCOLATE
The working temperature for dark chocolate is 32°C, so try to maintain this
8.
Remove the poached pears from the cooking liquor and place on kitchen paper or a clean cloth to drain. Trim the base of each pear a little so they are able to sit upright
9.
Roll the pear lightly in caster sugar until completely covered then caramelize the sugar with a blowtorch
10.
To serve, sit a poached pear upright in each serving dish. Place a ball or scoop of ice cream next to it and pour the hot chocolate sauce around. Serve with more hot chocolate sauce on the side
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