Ingredients
- For the pears
- 4 pears
- ½ lemon
- ½ vanilla pod
- 6 g saffron
- 200 g sugar
- 600 ml water
- For the chocolate sauce
- 100 g dark chocolate (70%)
- 100 ml milk
- 20 g butter
- 30 g caster sugar
- 1 tbsp crème fraiche
- Vanilla ice cream or pear sorbet
Instructions
- Peel the pears, rub them with the lemon juice. Put the water, sugar, saffron and vanilla in a saucepan and bring to the boil.
- Add the pears to the mixture and poach over a low heat for 20 – 25 minutes, depending on the ripeness of the fruit.
- Melt the chocolate in a double boiler, gently, turning with a spatula.
- Add the milk and butter cut into pieces. Add the icing sugar and cream and mix thoroughly. Set aside at room temperature.
- Cut up the pears, hollow them out and place one half on each soup plate. Put a scoop of ice cream or sorbet inside and cover with the chocolate sauce.
Recipe: Chef Patrice Noël
