THE FESTIVAL CARNET
Vanilla-Poached Pears with Vegan Chocolate Sauce
Four whole pears poached in vanilla syrup, prepared on a flat base with a water chocolate sauce and grilled flaked almonds.
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Four whole pears poached in vanilla syrup, prepared on a flat base with a water chocolate sauce and grilled flaked almonds.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Choose firm pears
Take four pears of near size, ripe but still firm. A very soft pear faded during poaching. Wash the fruits before peeling them and prepare a saucepan narrow enough to keep them almost covered.
Prepare the pears
Peel the pears while keeping their tail if it holds. Gently remove the heart from underneath with a small knife or a Parisian spoon, without piercing the sides. Cut a very thin slice at the base so that they rest flat.
Open the vanilla
Split the vanilla pod in length. Scratch the seeds with the back of the knife. Put seeds and pod in the pan with 750 g of water and 80 g of sugar.
Make the syrup
Brings the sweet water to a simmer while stirring to dissolve the sugar. Lower the fire: the liquid should make small quiet bubbles, not boil violently. Put the pears in the syrup.
Pipe without agitate
Cook for 15 to 25 minutes depending on maturity, gently turning the pears once or twice. A knife tip must enter easily but the flesh must remain in place. Cover a baking paper disc to limit parts out of the liquid.
Let cool
Remove the pan from the heat and let the pears cool down in their syrup for 30 minutes. Drain them on a plate. The remaining poaching syrup is not poured over the dessert; keep it separately for another use.
Roast the almonds
Spread the 20 g of finely sliced almonds in a small dry skillet. Heat 2 to 3 minutes over medium heat, stirring until slightly coloured. Pour immediately on a cold plate to stop cooking.
Prepare the sauce
Chop the 100 g of chocolate and put them in a small bowl. Simmer the 80 g of water, then pour it three times over the chocolate by mixing in the center. The sauce should become smooth; do not reduce to fire.
Simply Dress
Place a drained pear, flat base underneath, in each small plate. Spread the still lukewarm sauce around or on one side of each pear, without drowning it. The shape of the fruit is sufficient; no carved decoration is necessary.
End and serve
Spread the roasted almonds over the four plates. Serve immediately to keep the contrast between pear and sauce. If you prepare in advance, keep the pears and sauce separately in the cool and then gently warm the sauce in a bain-marie.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
How to keep this dessert vegan?
Choose a dark chocolate without milk or butter. The sauce uses water, and the syrup caster sugar, without cream or honey.
Can it be presented as gastronomic?
The recipe proposes a sober and precise dressage, achievable at home. The term does not constitute a rating, prize or endorsement by a leader; no awards are claimed.
Why not pour all the syrup?
The syrup is used for poaching. Keeping it aside, the dessert does not bathe in a sweet liquid that would dilute the chocolate sauce.
Can I remove the almonds?
Yes, just omit the 20 g of almonds if you're not interested in their texture. In case of allergy, also checks the traces of chocolate and material; this omission alone does not guarantee the absence of contact.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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