Name: Pears in White Wine with Chocolate and Sponge
Cook time: 2 h
Total time: 2 h
Yield: Serves 4
Ingredients: 90 grams sugar; 50 ml sugar syrup; 50 grams sugar; 3 saffron threads; ¼ vanilla pod, seeds scraped out; 50 grams blanched hazelnuts, lightly toasted; 1 cup sugar; 2 large corella pears, ripe but firm.; 30 ml Frangelico; 10 grams melted butter; 80 grams flour, sifted; 20 ml water; 3 eggs, plus 1 extra egg yolk; ½ cinnamon stick; 250 ml pure cream; 1 teaspoon coarsely crushed fresh coffee beans; 280 grams 64% dark chocolate couverture, roughly chopped; 3 cups white wine (I use riesling); 1 cinnamon stick

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Pear and chocolate is a match made in heaven. For this recipe, the poaching liquid is reduced to a syrup to give it deep savoury flavours from the spices. This dessert is simple decadence.

Ingredients

Poaching syrup

3 cups white wine (I use riesling)
1 cup sugar
1

Method

Place all the ingredients into a saucepan and simmer over gentle heat until reduced to 250ml (1 cup). Chill in the refrigerator until cold.

In a saucepan, combine the cream, cinnamon and coffee over medium heat. Bring to a high simmer for 2 minutes, then remove from heat and leave to infuse for 30 minutes.

After 30