I helped my dear friend and amazing photographer Robyn Davie with the food for a wedding shoot and this was my naughty dessert - it's simple, delicious and tastes as good as it looks. Thank you for the photos Robyn!
Pears poached in Saffron and White Wine
Ingredients: (serves 6)
6 small Pears750ml White Wine
1 pinch Saffron
160ml Sugar
160ml Sugar
Chocolate Ganache:
75ml Cream
75ml Cream
150g Dark Chocolate
To serve:
50g unsalted Pistachios (crushed)
Good quality Vanilla Bean Ice Cream
Method:
Bring the cream to the boil in small sauce pan, turn the heat right down and break in the chocolate. Stir until you have a silky chocolate ganache.
Method:
Bring the cream to the boil in small sauce pan, turn the heat right down and break in the chocolate. Stir until you have a silky chocolate ganache.
Pour into a bowl and put in the fridge to set.
Core and peal the pears.
Put pears into a deep saucepan, pour in sugar, wine, water and saffron.
Cover and simmer for 20-25 min, turning pears occasionally to ensure even colouring, until pears are just soft, but not mushy, remove pears and boil syrup uncovered for a further 15 minutes until reduced and thickened.
Cover and simmer for 20-25 min, turning pears occasionally to ensure even colouring, until pears are just soft, but not mushy, remove pears and boil syrup uncovered for a further 15 minutes until reduced and thickened.
Serve warm or cold with spoons of ice cream, chocolate ganache, syrup and crushed pistachios.
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