Rated 4.83 out of 5 based on 3 votes
- 4 x comice
- 500g g caster sugar
- 1.1/2 cups water
- 2 sprigs vanilla bean
- 1 sprig cinnamon
- 1 tspn nutmeg
- 25 ml spiced rum
- 150 ml thicken cream
- 100 g icing sugar
- 150 g flaked almond
- 250 g caster sugar
- 1/3 cup water
- 100 g dark chocolate 70% cacao
In a large saucepan, over medium/ low heat, put 250g of sugar and add water, stir, wait for the sugar to completely dissolve. Meanwhile split the vanilla bean and scrap the the seed with a knife then add it to the sirup as well as cinnamon stick and nutmeg.
Peel the pears, cut the bottom off to stabilize it for plating up then with a pairing knife take off the core. Plunge the pears in the sirup and let it cook for at least 20 min or until it soften. Once ready, reserve sirup, add rum, stir, add the pears and let them cool down before putting in the fridge.
In a bowl, add thicken cream, icing sugar, and vanilla bean (split & scrap off the bean). Stir until it becomes a thicken cream. Reserve in the fridge.
In a small saucepan, over medium heat, add 250g of sugar, water and stir, to create a caramel (about15/20min). Use a brush imbibed with water on the top of the sugar to avoid this one to crystallize (important: avoid dripping any water in to the mixture).
Meanwhile toast the flaked almonds in a frying pan the a bit of vegetable oil over medium heat and stir them around to obtain an relatively even brown color. Strain them then spread on a baking paper and let it coolant reserve some for garnish.
Once the caramel ready (amber color) spread it on the top of the almonds moving the baking paper. Let it cool down, brake it and pass it through the food processor to obtain a almond praline. Reserve in a bowl to plate up.
Melting the dark chocolate in a Bain Marie
Take the pears out of the fridge and create an oblique segment for each of them.
Use a tablespoon sprinkle the praline onto a plate and create a crest then 1 to 2 tablespoon of the cream in the middle of the praline, followed by placing the pear on the top of the cream, pressing down gently. Drizzle the dark chocolate using a teaspoon or a fork and sprinkle almond over the top.
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This dessert is absolutely amazing. It’s a most delicious combination of flavors and textures, an incredibly light and refreshing combination of fruit, chocolate, cream and caramel, and will satisfy any after-dinner sweet craving!
Thank you for your comment Laura. I truly appreciate it and I’m thrilled that you enjoyed it:)
Much love and care#Food#Love#Passion