Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, 'v' poached pears with florentine cream. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
'V' Poached pears with florentine cream is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. 'V' Poached pears with florentine cream is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we must prepare a few ingredients. You can have 'v' poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make 'V' Poached pears with florentine cream:
- Take 4 pears
- Get 1 squeeze lemon juice
- Get 1 liter water
- Prepare 100 grams /4oz caster sugar
- Make ready 200 ml /7fl oz whipping cream
- Get 100 grams /4oz florentine biscuits
- Get 100 grams 4oz dark chocolate
- Prepare 1 vanilla pod
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. Pour the cream over the chocolate and stir until. Wine-poached pears-whether in red wine or white wine-are a classic, French preparation that doesn't require an Escoffier degree.
Steps to make 'V' Poached pears with florentine cream:
- 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 .
- 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.
- whip the cream softly - it should not be too stiff- then add the roughly chopped florentines.
- 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.
- A Nigel Slater recipe
Drizzle pears with sauce and serve with Vanilla Mascarpone Whipped Cream. WHIPPED CREAM: Combine cream, mascarpone, sugar and. Poached pears in white wine sauce is a special dessert that's a mainstay on nearly every French restaurant menu. There are endless ways to serve poached pears. A classic option that makes a more lavish treat is with a bit of crème patisserie or almond glacé—the cream perfectly accents the.
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