Pears on creamy caramel sauce with chocolate chantilly

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 13
Servings 1
Minutes 40


Serving Change
  • Poached pears
  • 250
    castor sugar
  • 1
  • 1
    juice and rind of a lemon
  • 4
    firm pears
  • Caramel sauce
  • 125
    castor sugar
  • 30
  • 125
  • Chocolate Chantilly
  • 335
    dark chocolate, broken into pieces
  • 500
  • 80
    icing sugar


1. Place castor sugar and water in a saucepan and simmer gently, stirring until the sugar dissolves. Increase heat to high, stop stirring and wash the sides of the pan with cold water to prevent sugar crystals from forming.
2. Add lemon rind and juice. Immerse pears in syrup(if preferred, cut the pairs in half). Poach gently over medium heat until tender, about 20 minutes. Remove pan from stove and allow pears to cool slightly in syrup.
3. Prepare the sauce by cooking sugar and water together in a larger heavy-based saucepan, continue boiling until it turns dark golden.
4. Bring cream to the boil, immediately remove syrup from heat and carefully pour in the hot cream. The mixture must not boil.
5. Return to low heat and stir until caramel is well incorparated into cream. Cool slightly.
6. For the Chantilly cream, place chocolate in a heatproof bowl over a saucepan of simmering water. Melt chocolate, stirring occasionally, then remove from heat and cool to lukewarm.
7. Beat cream until soft peaks form. Fold in icing sugar. Pour chocolate into whipped cream all at once. With open fingers, quickly mix cream and chocolate together (do not squeeze fingers together of or youc may decrease the cream's volume).
8. To serve, place the warm pear halves, round side down on a platter or individual serving plates. Pour warm, creamy caramel sauce over pears, pipe or spoon the chocolate Chantilly cream into the centre of each pear, decorate with grated chocolate.

Read more on: fruit


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