February 01, 2014

{Poire Belle Helene}

Poire Belle Helene

Poire Belle Helene e un desert pe baza de pere posate intr-un sirop aromat de zahar, servite apoi cu un matasos sos de ciocolata si un mot de frisca sau inghetata. Eu le-am facut si un guler de tuile (un fel de fursec foarte subitre si crocant). Au fost mai mult decat delicioase, un desert cu adevarat decadent, ciocolatos, perfect!

Ingrediente:
Pere:
4 pere
4 cani apa
1 cana zahar
1 bat scortisoara
2 stele de anason
4 pastai de cardamom
4 cuisoare
1 pastaie de vanilie, taiata in jumatate pe lungime
2 bucati de coaja de lamaie
Sos de ciocolata:
100g ciocolata neagra
150ml frisca lichida
1 praf de sare
1 lingura rom
Tuile de migdale:
20g zahar pudra
40g faina
1 albus de ou
10g unt, topit
30g migdale feliate

Instructiuni:
Pentru a posa perele, se combina apa, zaharul si restul ingredientelor si se pun pe foc. Intre timp, se curata de coaja perele si se scoate cotorul astfel incat para sa ramana intreaga. Se fierb perele aproximativ 40 de minute pana devin moi. Se lasa sa se racoreasca in sirop.
Pentru sosul de ciocolata, se aduce frisca lichida la punctul de fierbere apoi se ia de pe foc si se adauga ciocolata si sarea. Se amesteca pana se topeste si sosul e omogen si se adauga romul.
Pentru a face tuile de migdale, se amesteca toate ingredientele. Se intinde un strat subtire pe o foaie de copt si se coace 5 minute la 180C. Se scoate din cuptor si se taie cateva cercuri mici cu un  cutter de fursecuri, apoi se decupeaza cu un cutter mai mic centrul fiecarui tuile, exact ca in imaginea de mai jos. Se mai coc 10 minute pana devine usor aurii.
Pentru a servi perele, se toarna sos de ciocolata pe fiecare para si se aseaza tuile-ul de migdale pe fiecare para. Se serveste de preferabil cu inghetata, insa in lipsa, merge de minute si un mot de frisca.

Poire Belle Helene is a dessert made of pears, poached in a fragrant sugar syrup, then served with chocolate sauce, whipped cream or ice cream and, if you can find any, crystallized violets. If you read this blog regularly, you probably know that chocolate and pears is my all time favorite combination so I couldn't miss this recipe, which is so simple to make, but so exquisite. I updated the recipe with an almond tuile for a bit of texture, but also taste Almonds work great with both pears and chocolate ;)

Ingredients:
Poached pears:
4 pears
4 cups water
1 cup sugar
1 cinnamon stick
4 cardamom pods
2 star anise
4 whole cloves
1 vanilla pod, split lengthwise
2 lemon peels
Chocolate sauce:
100g dark chocolate
150ml heavy cream
1 pinch salt
1 tablespoon dark rum
Almond tuile:
20g powdered sugar
40g flour
1 egg white
20g butter, melted
30g almond slices

Directions:
To make the poached pears, mix the water with the sugar, cinnamon stick, cardamom, star anise, cloves, vanilla and lemon peel. Bring to a boil. In the meantime, peel the pears and remove the core carefully, leaving the pears intact. Place the pears in the hot liquid and cook them on low heat for 40 minutes. Turn the heat off and let the pears cool down in the syrup.

To make the sauce, heat the heavy cream in a small saucepan then stir in the chocolate. Mix until melted then add the salt and dark rum and let it cool down before using it.

To make the almond tuiles, mix all the ingredients in a bowl. Spread the mixture into a thin layer on a baking sheet. Bake at 350F for 5 minutes. Remove from the oven and cut small circles with a round cookie cutter. Cut a smaller circle in the center and place them back in the oven. Bake them for another 10 minutes until golden brown then remove from heat and let the tuiles cool down. They will be soft when you remove them from the oven, but will turn crisp as they cool down.




To serve the pears, place them on a serving platter. Place one tuile on each pear and top with chocolate sauce. Add a dollop of whipped cream or a scoop of ice cream before serving.

Poire Belle Helene

  Poire Belle Helene
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