Cré­mant poached pear, hazel­nut pra­line & hot cho­co­late sauce

Olive - - Seasonal Recipe Index -


firm eat­ing pears 4 hazel­nut ice cream to serve


cré­mant de loire (or other sweet sparkling wine) 300ml caster sugar 150g le­mon zest 1 large strip vanilla pod 1, split down the mid­dle bay leaves 2


caster sugar 50g dou­ble cream 75ml 70% dark cho­co­late 125g, roughly chopped


golden caster sugar 100g hazel­nuts 150g, toasted and roughly chopped

• Peel the pears but leave the stalks in­tact. Make the poach­ing liq­uid by putting all the in­gre­di­ents into a pan just big enough to hold the pears with 500ml wa­ter. Slowly heat to dis­solve the sugar. Once the sugar has dis­solved, turn up the heat a notch and slip in the pears, they should be fully sub­merged in the liq­uid. Cover with a cir­cle of bak­ing pa­per and very gen­tly sim­mer the pears un­til they are soft. Depend­ing on the size and firm­ness of your pears this could take any­where from 20-40 min­utes. Check with a knife af­ter 20 min­utes, and if they are ten­der they will slide off the knife easily. Keep cook­ing if they are still firm in the mid­dle. Once cooked, re­move from the heat but keep in the liq­uid un­til you are ready to serve.

• For the sauce, put the sugar into a saucepan on a low to medium heat, with­out stir­ring, wait for a ch­est­nut brown caramel to form.Tip the pan from side to side if the caramel looks darker in patches. At this stage add the cream and bring back to a sim­mer so the caramel melts again, it might so­lid­ify but keep heat­ing and stir­ring and it will melt. Add the cho­co­late and stir un­til it is fully melted and the sauce is smooth and glossy (do not let it boil as the cho­co­late will seize). Add a pinch of sea salt and set aside.

• For the pra­line, put the sugar in a saucepan over a low to medium heat and make a nutty brown caramel as be­fore. Pour the mix­ture onto some bak­ing pa­per (or the back of an oiled bak­ing tray) and im­me­di­ately sprin­kle on the hazel­nuts and a pinch pf sea salt, then leave to cool and set. When hard and cool, snap into pieces and put in a food pro­ces­sor. Pulse un­til bro­ken down to rough crumbs.

• To serve, slice a lit­tle off the bot­tom of the pear so that it can stand. Put a scoop of hazel­nut ice cream next to the pear on top of a lit­tle pra­line to stop it rolling around. Sprin­kle more pra­line over the ice cream and pour some hot cho­co­late sauce over the pear.

PER SERV­ING 954 KCALS | FAT 47.4G | SAT­U­RATES 15.6G CARBS 106.5G | FI­BRE 11.1G | PRO­TEIN 9.7G | SALT 0.2G

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