It’s said that it is not a real meal if it doesn’t end with desserts. French cookbooks did not exactly feature desserts but instead they had recipes of “Entremets” which means “Intervals”, dishes that were served between larger courses that could be sweet or savory. Back in the ancient civilizations people used to have fruits and nuts candied with honey. Desserts today have become popular because of culinary experiments and technology. The recipe I am sharing today is motivated from my culinary journey. Hope you enjoy it and share your reviews.
½ cup chocolate chips
75 ml heavy cream
2 cups water
2 ½ cups sugar (2 cups for poaching and half cup for making caramel bits)
½ inch cinnamon stick
½ cup white wine
1 tsp oil (for ganache)
In a pot add water, sugar, white wine and cinnamon stick and let it simmer for 5 mins on medium flame.
Peel the pear. Using a corer, core the pears (keep the steam as it looks more presentable) and place it into the syrup pot and cook it until it’s 80% done. Remove and refrigerate for 1-2 hours (You don’t want to cook the pear through as the heat trapped in the pear will cook the pear as it cools down). Refrigerate.
On a medium flame heat some water in a pot (you will place a bowl on top of the pot, so make sure the water does not touch the pot).
In another pan bring heavy cream to simmer, remove from heat and keep aside.
Place the chocolate chips in a stainless-steel bowl and place the bowl on top of the pot. When the chocolate chips are melted add the heavy cream and mix with a whisk. Add 1 tsp oil (it will give the ganache a silky texture). Refrigerate half of the ganache for half hour and leave the other half out (after it cools down it will solidify which will make it easy to pipe it into pears, while the one at room temperature will be used for plating). Yes, I know the velvety ganache has made you excited, but now comes the important part of making caramel bits, stuffing the pear and plating.
In a pan take half cup of sugar and heat it on medium flame. When the sugar starts melting swirl it so it doesn’t burn on isolated spots and turns into light amber colour take it off the heat (keep an eye on the pan as once the sugar starts turning into colour, it will darken very fast). Pour it on a sheet pan and let it cool.
Once it cools down, break into large pieces and place it in a plastic bag and crush it using a rolling pin.
Stuffing the Pear:
Fill the piping bag with ganache and stuff the pear with the ganache. Refrigerate
On a plate, put a tablespoon of ganache on the middle of the plate. Slightly tap it with a spoon (it will make a great presentation for your dessert. Pipe some whipping cream on top of ganache and place stuffed pear on top of whipping cream. Sprinkle caramel chunks and serve.