Original creation by Samuel Albert,
French Top Chef winner
Restaurant Les petits prés,
Angers, France
POACHED PEAR
Chef :
Brand
POACHED PEAR with Belle de Brillet®
& chocolate sauce
INGREDIENTS
Ingredients
4 pears
1 jar of chocolate ice cream
500 g sugar
500 g water
1 vanilla pod
1 cinnamon stick
1 star anise
1 clove
100g dark chocolate
20 g butter
15 g almond or hazelnut pieces
Belle de Brillet® pear liqueur
Step
Make the syrup by boiling water, sugar and all spices.
Peel, core the pears and immerse them in the syrup.
Bring to simmer until the pears are candied.
Prick them with the tip of a knife tip to check that they are cooked.
Once cooked, reserve refrigerated.
In a saucepan, heat 10 cl of water, the butter and Belle de Brillet® pear liqueur.
Pour over the chocolate, mix well to melt it.
Garnish the pears with the chocolate ice cream.
Cover with chocolate sauce and a few almond or hazelnut pieces.
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