Poached pears with praline emulsion, spiced shortbread and chocolate sauce
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Poached pears with praline emulsion, spiced shortbread and chocolate sauce
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INGREDIENTS
405 g Caster sugar
3 whole Egg yolk(s)
165 g Plain flour
120 g Unsalted butter
2 g Spice mix for 'pain d'épices'
6 whole Pear(s)
1 whole Vanilla pod(s)
2000 ml Water
150 ml Double cream
20 g Praline paste
50 g Dark chocolate
100 ml Semi-skimmed milk
 

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DIRECTIONS
01
For the biscuits: preheat the oven to 180°C

02
Mix together the sugar, flour, soft butter, gingerbread spice and egg yolk

03
Combine well to form a biscuit dough

04
Place six individual tart moulds on baking sheet lined with a silicone baking mat

05
Press the biscuit dough into each of the moulds, transfer to the oven and bake for 15 minutes

06
For the pears: place the water, sugar and split vanilla pod in a large pan and bring to the boil

07
Chop off the base off the pear to create a flat base

08
Use a corer to make an incision around the core but don't actually remove the core at this point

09
Add the pears to the pan and cook over a low heat for 20 minutes or until the pears are soft

10
Remove from the pan and allow to cool

11
Once cool, cut the top of the pear off (about two thirds up from the base) and push out the core

12
For the emulsion: mix together the praline and cream and then pour the mixture into a siphon

13
Charge with a gas canister and then chill in the fridge until ready to serve

14
For the chocolate sauce: break the chocolate into small pieces and place in a bowl

15
Bring the milk to the boil, pour onto the chocolate and then stir gently until you have a smooth and glossy mixture

16
To serve: place a pear on top of each spiced shortbread

17
Use the siphon to fill each pear with the praline emulsion

18
Replace the top of the pear and then pour over the chocolate sauce to serve.

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