- Prep time:
- 15 minutes
- Cooking time:
- 15 minutes
- Level of Difficulty:
|1 x pear per person|
|1 bottle of De Bortoli dessert wine|
|2g saffron threads|
|2 x cardamom pods, lightly smashed|
|1 x vanilla bean, seeds scraped|
|Water to cover pears|
|100g (per 4 people) 70% dark chocolate Lindt or Valrohna recommended|
|100g pure cream|
Carefully peel pears and cut off their bottoms so that they can stand up easily. Find a container (cake tin or pyrex dish) that they can sit in and have the cooking syrup immerse them as much as possible.
Nestle the pears in the baking dish and in a saucepan combine all the other ingredients over low heat and stir until the sugar dissolves. Pour the syrup with vanilla seeds, cardamom pods, and saffron over the pears and steam on FullSteam 100ºC for 15 minutes. They can stay in the steamer to keep warm for up to an hour.
To make the chocolate, finely chop the chocolate and put it in a bowl. Bring the cream almost to a boil on the stove top. Pour the hot cream over the chocolate and stir gently to combine. Be careful not to over stir or the ganache may split. This sauce can be put in a small saucepan on the induction stove top on level 1.5 to gently warm before serving. Approx 10-15 mins.
Serve in small bowls with some of the dessert wine syrup. Stand each pear up in a bowl and ladle some saffron syrup into the bottom of each. Gentle pour some chocolate sauce on the top of each pear.
Best as an autumn recipe when pears are abundant and in season. Beurre Bosc pears and also Williams pears are recommended.