Pears poached in Saffron with Chocolate Sauce and an Almond and Cacao Crunch
A light but decadent dessert that is easy to put together and, most importantly, as satisfying to eat as it is to look at.
To note
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The seeds, nuts and nibs can be chopped or changed. For example if you don't have poppyseeds just use double the sesame, if you don't have cacao nibs add another 20g of nuts and if you're not a fan of almonds replace them with hazelnuts.
The seeds, nuts and nibs can be chopped or changed. For example if you don't have poppyseeds just use double the sesame, if you don't have cacao nibs add another 20g of nuts and if you're not a fan of almonds replace them with hazelnuts.
The seeds, nuts and nibs can be chopped or changed. For example if you don't have poppyseeds just use double the sesame, if you don't have cacao nibs add another 20g of nuts and if you're not a fan of almonds replace them with hazelnuts
I used my leftover poaching liquid as cordial in drinks for the following weeks.
I used Conference pears for this recipe, however, feel free to use other varieties such as Comice or Anjou. Most importantly pears for poaching need to be firm and only just beginning to ripen to avoid them disintegrating when cooked.
1 / of5
1 / of3
6 servings
Ingredients
🍐 Poached Pears
1 litre water 250g sugar 1 tsp vanilla extract 2 cinnamon sticks 1 finger of ginger peeled and sliced 6 orange peels 1 pinch/tsp saffron strands 6 peeled pears
Put all the poaching ingredients except for the pears into a large saucepan on a high heat. When the poaching liquid comes to the boil turn off the heat. Peel all the pears and cut just enough of their bottoms off so they can easily stand up straight without falling over. Remove the core using a fruit corer, if you have one, or a small knife. If you're having difficulty there's always the option to leave the core intact and you can erat around it. The pears can then immediately be added to the poaching liquid. If your poaching liquid isn't ready lightly rub the pears with some lemon juice to stop them from browning. Using some parchment paper, cut out a cartouche to cover the pears (a paper lid which keeps the pears submerged and prevents them from discoloring). Bring the liquid to a gentle simmer and cook for about 30 minutes. Use a small knife to pierce the pears, confirming that they are cooked through. When ready, turn off the heat and leave the pears to cool down in their poaching liquid.
In the meantime pulse all of the crunchy topping ingredients except for the orange zest in a food processor until roughly chopped. You want the topping to have a crunchy texture and not be reduced to a powder. Drizzle over a little olive oil to lightly coat the mixture and lay out flat on a piece of parchment paper on a baking tray. Roast in the oven for 10 minutes @ 160 degrees celsius, giving everything a stir halfway through. When lightly toasted remove from the oven and stir through the orange zest. Once cool, put into an airtight container.
For the chocolate sauce break up the chocolate into a bowl along with the cubed butter. In a saucepan, heat up the cream and poaching liquid, ensuring it doesn't boil over. Once hot, pour over the chocolate and butter. Stir until the sauce is homogenous.
To plate up, the pears can be reheated in their liquid and then strained slightly before putting on a plate. The chocolate sauce can be warmed up carefully on a low temperature in the microwave or in a bain marie and poured liberally over the pear before sprinkling on the nuts and spices.
I recommend bringing a jug of any leftover chocolate sauce to the table along with the nut mix. 😉
