Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
This dessert is absolutely spectacular. The poached pear and chocolate blend together in a marvelous way to create a dish that pairs perfectly with the Sauvignon Blanc. The wine adds a crisp balance to the sweetness of the dish. On the more decadent side, my fiancé and I split one pear, and it was the perfect amount.
Make sure you read through the recipe before you begin as there are a few steps you will want to complete before starting. The pears need to chill for 2 hours before topping with chocolate so account for this extra sitting time. When it comes to making a double boiler one website suggested you can use two pots stacked, however, I would recommend a glass bowl on top of a pot so you can see how hot the water is below. I used a pot and my chocolate got a bit too hot and overly thick.
Makes 6 servings
Preparation Time: 15 Minutes + 2 Hours for chilling
Cook Time: 45 Minutes
Ingredients for Pears:
*6 Bosc pears, firm, with stem still attached (buy these firm and 3 days before you need them so they can ripen during this time).
*1 (750-ml) bottle dry vermouth
*1 cup water
*6 tablespoons honey
*1 pinch flaky salt, plus more to finish (Flaky salt is different than regular salt. You need flaky. Maldon is a good brand.)
Preparation for Pears:
*Find a pot that comfortably fits the 6 pears in a standing position (3-quart saucepan). Don’t add the pears, yet.
*Add the vermouth, water, honey and a pinch of salt to the pot.
*Set on the stove over medium heat to bring to a simmer, stirring occasionally, until the honey dissolves.
*Peel the pears in big, long strips from the top to almost the bottom. Stem stays attached to the pear.
*Carefully add the pears to the simmering poaching liquid. Cover the pears with a lid that’s one size too small for the pot, so it helps to keep the pears submerged.
*Adjust the heat to maintain a gentle simmer (boiling is too harsh for the fragile fruit).
*Simmer the pears, covered, for 10 to 25 minutes. (Mine took about 20 minutes)
*Turn them every so often so they cook evenly.
*After 10 minutes, start checking them often so they don’t overcook.
*To check: Pierce the bottom of the pear with a cake tester or toothpick; it should meet little resistance. Since the pears will continue to cook off the heat (thanks to carry-over cooking), you want them slightly less tender than you’d like to serve them.
*After you’ve removed the pears, raise the heat under the pot and bring sauce to a boil.
*Boil for about 20 minutes, or until the sauce has thickened into a syrupy consistency.
*Pour the syrup over the pears.
*Refrigerate until totally chilled, at least 2 hours.
Ingredients for Chocolate Sauce:
*8 ounces chopped dark semi-sweet or bittersweet chocolate
*7 tablespoons unsalted butter, softened
*1/2 cup sugar
*1/2 cup almond milk
*1/4 cup hot water
*1 teaspoon vanilla
*1 pinch salt
Preparation for Chocolate Sauce:
*Combine the first five ingredients in the top of a double boiler.
*Simmer on a medium low heat and stir until chocolate is smooth, about 5 minutes.
*Remove from heat and add vanilla and pinch of salt.
To Serve the Pears:
*Add each whole pear to a shallow bowl.
*Pour an even amount of syrup on top of each pear.
Recipe and Taste Tester - Alina Gersib