Adam Gray makes...Spiced Poached Pears with Hot Chocolate Sauce and Vanilla Ice Cream
For the pears
Ingredients:
4 x Conference pears (Peeled, cored and rubbed with a clean, green scouring pad) 250g caster sugar 400ml sweet dessert wine/ white wine 200ml orange juice 1 lemon (juiced) 1 vanilla pod (split in half) 2 star anise 1 tub vanilla ice cream
Method:
Place the caster sugar, sweet wine, orange juice, lemon juice, vanilla pod and star anise into a large, thick-bottomed saucepan and leave to dissolve for 3-4 minutes.
Add the peeled pears to the saucepan and cover with a greaseproof paper disc (cartouche) and place on the heat.
Bring to the boil and simmer for no more than 5 minutes, then remove the pan from the heat.
Leave the pears to cool down in the saucepan until they are just warm.
For the chocolate sauce
Ingredients:
50g dark chocolate (cut into small pieces) 50g caster sugar 25g cocoa powder 375ml water
Method:
Place the water, sugar and cocoa powder into a thick-bottomed saucepan and bring to the boil.
Simmer gently for 5 minutes, whisking occasionally to ensure the cocoa powder is fully mixed in and remove from the heat.
Add the chocolate pieces slowly; stirring continuously until all the pieces have melted into the water mix and a smooth chocolate sauce is achieved.
Remove the poached pears from the cooking liquor and place onto some kitchen paper or cloth to remove any excess liquid.
Slice the bottom of the pears off with a knife so they are able to sit upright.
Roll the pear in a little caster so it has a light covering all over and caramelize lightly with a gas gun or if you do not have a gas gun you can place it under a hot grill and then turn it over when it is caramelised on one side.
To serve:
Sit an upright poached pear on the plate, place a ball/scoop of vanilla ice cream next to it and pour the hot chocolate sauce into a small serving dish.
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Friday 25 May 2012
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