Raspberry Poached Pear
Raspberry Poached Pear
Raspberry poached pear, raspberry cream, chocolate sauce and candied hazelnuts and chocolate
Raspberry Poached Pear
6 pears
100ml white wine
350ml water
1 teaspoon vanilla extract
200g frozen raspberries
100g sugar
Simmer the wine, water, vanilla, raspberries and sugar until the sugar has dissolved. Peel and half the pears and place in poaching liquid. Simmer gently until they’re just soft.
Remove pears, scrape off seeds and set aside.
Press the liquid into a saucepan to remove pips and boil to reduce by half.
Chocolate Sauce
Reduced cooking liquid from pears
100g chopped dark chocolate
Boil the juice to a thick syrup and remove from heat. Whisk in the chocolate until it melts.
Raspberry Cream
250g mascarpone cheese
150ml double cream
2 tablespoons icing sugar
200g raspberries – either fresh or defrosted
Whisk the cheese and cream together and add the sugar and raspberries.
Candied Hazelnuts and chocolate
75g castor sugar
100g hazelnuts
100g coarsely chopped chocolate
Cook the sugar in a non stick pan over high heat to an amber liquid.
Add the nuts and turn onto a sheet of parchment paper to harden.
Chop and mix in with the chocolate.
To Assemble
Remove core from middle of pear and place pears on a platter.
Spoon or pipe in the raspberry cream into the cavity.
Drizzle over the sauce and scatter over the candied nuts and chocolate.
