How to Make Appetizing 'V' Poached pears with florentine cream

'V' Poached pears with florentine cream. I'm going to make poached pears with cream. Pears are really cheap at the moment, so this recipe is ideal to. Soft, silky pears served with crunchy biscuits wrapped in whipped cream and finished off with a trickle of melted chocolate. Be sure to chill the whole dish for a few minutes at the end, so that the chocolate topping has a chance to crisp. I saw this on television and had to try these Poached Pears.

A nice fresh dessert served with a mascarpone cream makes a wonderful ending to dinner. Wine-poached pears-whether in red wine or white wine-are a classic, French preparation that doesn't require an Escoffier degree. Drizzle pears with sauce and serve with Vanilla Mascarpone Whipped Cream. You can cook 'V' Poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 'V' Poached pears with florentine cream

1. You need 4 of pears.
2. You need 1 of squeeze lemon juice.
3. You need 1 liter of water.
4. You need 100 grams of /4oz caster sugar.
5. You need 200 ml of /7fl oz whipping cream.
6. It's 100 grams of /4oz florentine biscuits.
7. You need 100 grams of 4oz dark chocolate.
8. Prepare 1 of vanilla pod.

WHIPPED CREAM: Combine cream, mascarpone, sugar and. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl.

'V' Poached pears with florentine cream step by step

1. Peel the pears, cut them in half and with a teaspoon , scoop out the cores. Poach the pears in sugar water, with a squeeze of lemon to stop the pears going brown and a vanilla pod. .you can add a little vanilla extract instead ..
2. Slide the fruit into the syrup and leave to simmer for 15 - 20 minutes until the pears are tender to the point of a knife. Let the pears cool in their syrup for a good hour, then lift them out and put them in a shallow dish in the fridge..
3. whip the cream softly - it should not be too stiff- then add the roughly chopped florentines..
4. Break the dark chocolate into small squares and melt in a bowl set over a pan of simmering water. Just melt it down - don't stir it. As soon as the chocolate has melted, turn off the heat, and fill the pears with florentine cream. Trickle over the chocolate in thin zig zag lines, leave in the fridge for a few minutes to crisp..
5. A Nigel Slater recipe.

Pour the cream over the chocolate and stir until. Cream goes well with everything-dessert, fish, coffee, shaving lotion.you name it, cream is good for it. Firm pears will take longer than ripe pears to cook. To test for doneness, slide a skewer or small knife into the centers. The pears are done when the skewer slides effortlessly through the thickest part of the pears.