Steps to Make Award-winning 'V' Poached pears with florentine cream
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Homemade 'V' Poached pears with florentine cream. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from 'V' Poached pears with florentine cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 'V' Poached pears with florentine cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 'V' Poached pears with florentine cream is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 'V' Poached pears with florentine cream estimated approx 30 mins.
To begin with this recipe, we have to prepare a few components. You can have 'V' Poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you cook that.
I'm sorry you didn't like it as much as you thought you would...everybody's tastes are different.
Ingredients and spices that need to be Make ready to make 'V' Poached pears with florentine cream:
- 4 pears
- 1 squeeze lemon juice
- 1 liter water
- 100 grams /4oz caster sugar
- 200 ml /7fl oz whipping cream
- 100 grams /4oz florentine biscuits
- 100 grams 4oz dark chocolate
- 1 vanilla pod
Instructions 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
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