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Spiced Chocolate pear Tart
Preparation info
- Makes
one
9 inch 23 cm ) tart - Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Pears and chocolate are a divine combination. Think Belle Hélène, a classic French dessert of a poached pear filled with chocolate ganache and served with a custard sauce.
Ingredients
Pears
| Anjou or Bartlett pears, peeled, halved, and cored |
Method
Bring the pears, sugar, 2 cups (500 mL) water, and lemon juice up to a simmer. Place a piece of parchment (or a plate) directly on the surface of the liquid to keep the pears from floating. Cook the pears at just below a simmer until just tender, about 10 minutes. Remove from the heat. After the pears have cooled completely, remove them from the poaching liquid, sprinkle with the brandy, toss,