You tell us:

If you were forced to choose, which would you go without:?
Food 23.21 %
Wine 76.79 %
( 336 Votes)
For a two-course meal, would you prefer dessert or entree?
Dessert 44.94 %
Entree 55.06 %
( 316 Votes)

- Podcasts
- News

Enter your email address:

Delivered by FeedBurner

 

 

   
Poached pear and port pastry with dark chocolate sauce - Sun, 5th Oct 2008
Printer Friendly Version

This is a great winter desert, for when you get sick of stewed apples and rhubarb. Also can be prepared in advance, so you just stick it in the oven... Makes 4servings

Needs:  
  1 sheet Puff pastry

Grond Cinnamon, Nutmeg, Allspice

  3 beurr bosc pears, peeled, cored and sliced lengthways 3-4 Cloves
  Juice of 1 orange 2 tablespoons raw sugar
  About 200ml (a couple of good glugs) port knob of butter
  1 egg  
  Sauce:  
  ~100gm 70% or 85% cocoa dark chocolate ~100ml cream
     
     

Melt the butter in a large fryingpan and add the pears. Saute for a minute or two, while you sprinkle a little cinnamon, nutmeg and allspice over them, along with the sugar. Adjust the amount of sugar to suit the ripeness of the pears: more ripe = less sugar. Add the cloves, orange juice and port, and poach for about 10-15 mins, or until the pears are tender. Remove the pears and reduce the juice to about 1/3. Cut the pastry sheet into quarters (about the size of a CD case) and put some pears on top, diagonally across the sheet. Spoon a little of the juice over the pears, but not so much that it runs off the pastry. Lift the other two corners of the pastry to wrap the pears like a danish pastry, and squeeze the edges together to hold in place. In a small bowl, combine the egg with a dash of cold water and whisk to make an egg wash. Brush over the exposed pastry to help it crisp, and stick in a hot oven for about 10 mins, or until pastry is crisp and golden brown.

While the pastry is cooking, make the sauce by melting the chocolate and adding cream until it's the desired consistency. When you first add cream, the chocolate will clot and look lumpy - that's ok, just add more cream and it'll smooth out. Be careful to do this on a very low heat.

Plate a pastry and a scoop of good vanilla icecream, and top with chocolate sauce. Too easy.


22nd Sep 2017
   

Our top 5's:

Dave and Alicia's Best :
  1 : Tetsuya's
  2 : Attica
  3 : Vue de Monde
  4 : Bistro Guillaume
  5 : Rockpool Bar and Grill
   
Lachie & Sarah's Picks :
  1 : Attica
  2 : Jacques Reymond
  3 : The Lake House
  4 : Pearl
  5 : Matteo's
   

Quick Links:
  Restaurants
  Recipes
  Reviews

News Archives:
  Aug 2017
  Jul 2017
  Jun 2017
  May 2017
  Apr 2017
  Mar 2017
  Show all

 

 
 
 
Leave a comment:
Name
  (Optional)
Email
  (Optional)
(Will not be displayed)
Alert me to replies to my post (Email req'd)
*Comment:
 
Type the word in the image:
  CAPTCHA Image

Reload Image
 

 

 

 

 

All content copyright © 2008 Gourmet Husbands. For privacy statement, please click here