Sunday, 28 February 2010

Poire belle helene

Not the greatest photo ever, but the light was difficult and my food styling needs some work.  In fact, i think with better food styling, this could have got me through to a quarter final place in Masterchef!  It's on every night at the moment, and some of the offerings at the quarter final stage are not that great.  this dessert tasted great and it shows some cooking ability which is what they look for - homemade ice-cream, poached pears, chocolate sauce and crystallised violets.  Problem is that no doubt all of the contestants could cook this with their eyes shut in the comfort of their own home, let alone with a recipe to follow!  any way, one can only dream...

- Peel, halve and core 4 pears, then pour over the juice of a lemon to stop them discolouring.
- Put 300ml water 100g caster sugar and a vanilla pod/essence in a pan, bring to the boil and simmer for 5 mins.
- Add the pears, cut side down, cover the pears in the syrup and simmer with a lid on, for a further 10 mins.
- Turn the pears over and simmer for a further 10 mins until the pears are soft, then allow to cool.
- To make the chocolate sauce, melt 200g dark chocolate in a pan, with 120ml coffee and 90g caster sugar.
- When melted, add 120ml double cream, and when hot, pour into a jug.
- Serve the pears with vanilla ice-cream, some syrup poured over, the chocolate sauce and crystallised violets.

- Posted using BlogPress from my iPhone

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