Ingredients for 10 poached pears 10 Louise Bonne pears, firm but ripe
Decoration
Grilled slivered almonds and pistachios
Vanilla and cinnamon syrup
3 vanilla beans
3 cinnamon sticks
1.2 L water
450 g sugar
Caramel sauce
160 g sugar
70 g butter
20 cl boiling heavy whipping cream
Dark chocolate icing
200 g boiling heavy whipping cream
30 g honey
180 g chocolate 67% cacao
1 tablespoon oil
MethodVanilla and cinnamon syrup
- Combine the water, sugar, scraped vanilla beans et cinnamon sticks and bring to a boil in a large pot over high heat, stirring from time to time. Let it boil for 5 minutes.
- Meanwhile, peel your pears and rub them with lemon juice to prevent discoloring.
- Delicately add the pears in the syrup and let them poach to a mere simmer for 20 minutes, turning them regularly.
- Remove the pears with a skimmer, allow them to cool on a cooling rack placed over a dish and chill them in the refrigerator.
Caramel sauce
- On medium heat, caramelize the sugar.
- Once brown, remove the pan and add the boiling cream, be careful because it will bubble up.
- Put the pan back over medium heat and stir 2 to 3 minutes to allow the caramel blocks to melt.
- Remove the pan and add the butter.
- Pour the caramel in 10 small glasses and chill in the refrigerator. You will heat them up in the microwave before serving the pears.
Dark chocolate icing
- Break your chocolate bar into small pieces in a mixing bowl.
- Bring the cream and honey to a boil and pour it on the chocolate.
- Allow the chocolate to melt, blend and add the oil.
- Let it cool to room temperature.
- Pour the chocolate on the whole pears. Do it twice.
- Put the pears back in the refrigerator and decorate at the very last minute.
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