Friday, August 30, 2013

Recipe: Pear "Amandine" and Chocolate Sauce

The delight declined in 3 stages: pears poached in vanilla syrup with almond and then subtly filled with almond cream inside, and finally baked.  Everything tastes warm, topped with a creamy chocolate sauce.

4 Pears (William, Conference or Comice) not too ripe and rather large

The syrup :
1 liter of water
Sugar 400 g
1 vanilla pod
a few drops of almond extract

The almond cream :
50g sugar
50 g butter
50 g almonds
1 small egg
a few drops of almond extract

The chocolate sauce :
15 cl whole cream
100 g dark chocolate 70 %

Wash, peel and remove the core from below using an apple corer, taking care to keep the tail. Empty pear from the bottom using a small spoon. Poach the pears in the syrup. Cook very slowly for 20 to 30 min.

Almond cream :
Work the softened butter with the sugar ointment. Add the whole egg and whisk vigorously. Incorporate an almond powder shot. Mix. Possibly flavor with 1/2 scraped vanilla bean, a few drops of almond extract or 2 cl Old Rhum.
Using a pastry bag, fill the pears with almond cream.
Place the pears in desserts circles of 8 cm in diameter for wedge straight and bake at 180 ° for 20 minutes. Remove from oven and let cool.

Chocolate sauce :
Pour the cream and chocolate in a container placed on top of a double boiler and melt slowly.
Whisk well for smooth and keep it warm.
For the more daring, dare greed accompanying your pears Almond chocolate with a scoop of vanilla ice cream or whipped cream.

Bon appétit !

No comments:

Post a Comment