FRANCESCA'S RED WINE POACHED PEARS WITH CHOCOLATE CREAM
INGREDIENTS
INGREDIENTS
Red Wine Poached Pears
½ cup cane sugar
4 pears (anjou or bosc-bartlett will dissolve horribly)
1 piece of orange peel
6 cloves
2 star anise
1 cinnamon stick
2 cardamom pods
2 cups red wine
2 tsp vanilla extract
Chocolate Cream
¼ cup mascarpone cheese
1 cup whipping cream
¼ cup good quality dark chocolate
Chocolate Cream
Red Wine Poached Pears
½ cup cane sugar
4 pears (anjou or bosc-bartlett will dissolve horribly)
1 piece of orange peel
6 cloves
2 star anise
1 cinnamon stick
2 cardamom pods
2 cups red wine
2 tsp vanilla extract
Chocolate Cream
¼ cup mascarpone cheese
1 cup whipping cream
¼ cup good quality dark chocolate
Chocolate Cream
INSTRUCTIONS
INSTRUCTIONS
- Steep your spices in your red wine in your pan of choice-ideally one that will fit your pears snugly at an angle. Heat on a medium-low
- Once hot, begin to peel your pears and submerge them alongside one another in the hot wine. Turn pears every 5-10 minutes so that every side is coated and cook for 20-25 minutes. If the pears still seem pale, keep submerged after removing from heat and continue turning for as long as you'd like
- Once ready to serve, melt your chocolate in a heat-proof bowl over simmering water
- Set aside to cool slightly whilst you whip your mascarpone and cold cream in a stand mixer
- Once you have achieved soft peaks, add your melted chocolate and fold in until thoroughly combined. It’s best to assemble this as you’re ready to serve, as refrigerating will harden the chocolate and give you more of a truffle-like consistency
- Serve the pears individually, placed over a dollop of chocolate cream. Topping with some salted caramel or toasted nuts is a delicious bonus
- Steep your spices in your red wine in your pan of choice-ideally one that will fit your pears snugly at an angle. Heat on a medium-low
- Once hot, begin to peel your pears and submerge them alongside one another in the hot wine. Turn pears every 5-10 minutes so that every side is coated and cook for 20-25 minutes. If the pears still seem pale, keep submerged after removing from heat and continue turning for as long as you'd like
- Once ready to serve, melt your chocolate in a heat-proof bowl over simmering water
- Set aside to cool slightly whilst you whip your mascarpone and cold cream in a stand mixer
- Once you have achieved soft peaks, add your melted chocolate and fold in until thoroughly combined. It’s best to assemble this as you’re ready to serve, as refrigerating will harden the chocolate and give you more of a truffle-like consistency
- Serve the pears individually, placed over a dollop of chocolate cream. Topping with some salted caramel or toasted nuts is a delicious bonus
Francesca is photographed wearing Eileen Casual Cotton in White.
Thanks for joining us 'in the kitchen with' Francesca McConchie!
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