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Poached pears with chocolate syrup and mint crumbs
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Ripe pears3 unit(s)
- Black tea sachet1 unit(s)
- Refined sugar190 g
- Refined sugar1 teaspoon
- Dry white wine200 ml
- Water240 ml
- Star Anise2 unit(s)
- Clove4 unit(s)
- 5cm orange zest without the white part1 unit(s)
- Dark chocolate90 g
- Butter12 g
- Butter with salt1 teaspoon
- Cassava flour1 tablespoon
- Roasted and ground walnuts1 tablespoon
- Fresh mint leaves on sprigs2 unit(s)
- Fresh mint for garnish to taste
- To cook the pears. In a small saucepan add 200 ml of water, 200 ml of white wine, star anise, the tea, cloves, orange zest and 150 g of sugar. Boil over medium heat for 5 minutes, turn off the heat and let it rest for 15 minutes. Remove the tea bag.
- Peel the pears, cut in 4 lengthwise and remove the cores.
- Heat the tea over medium heat until almost boiling, lower the heat to low and add the pears. Cook for 4 minutes and turn them over to cook evenly. After another 4 minutes test the doneness with the tip of the knife. The goal is cooked but firm pears. Transfer to a glass or crockery container and let cool completely, then remove the spices and orange peel. At this point you can simply taste the pears with their syrup. But calm down, go to the end of the recipe.
- In a cold skillet spread a teaspoon of sugar, turn on medium heat and let it caramelize without stirring. Add the cassava flour and stir for a minute. Add a teaspoon of butter and brown the flour over low heat. Add mint leaves and ground walnuts. Stir for two minutes, turn off the heat and let it cool. We want a crunchy farofa.
- The syrup. In a small saucepan add 40g of sugar, 40ml of water and boil the mixture over medium heat for 1 minute. Turn off the heat and let it cool for another minute. Add the previously chopped chocolate, the butter and mix until everything melts. If you need to, turn the fire to the minimum just to finish melting everything. This syrup can be served hot or cold.
- Place two spoonfuls of chocolate syrup in the center of the plate, arrange two pieces of pear on top, add a spoonful or two of the farofa and a few fresh mint leaves for garnish. Pears in syrup last up to 5 days in the fridge, so it's an excellent option to make in advance.
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