Did you know that alchohol doesn’t completely evaporate when you use it for poaching? No? Neither did I. I poached some pears in calvados yesterday morning to make this and, once they were cooked, I was tempted, Alice in Wonderland-style, by the delicious-looking poaching juice that had ‘drink me’ written all over it. Big mistake. I’ll leave to your imagination the damage done by a hefty measure of calvados on the empty stomach of someone who gets tipsy on anything more than a glass of wine (in the evening, with food). Just how ‘blonde’ can you get? Yesterday wasn’t a productive day, but it was a happy one!
I suppose that pear alcohol, such as Poire Williams, would work well too. If you try it, please let me know because I’m certainly not taking the risk
Ingredients (serves 4)
4 pears, peeled carefully
1 teaspoon cinnamon
50g of dark chocolate (min. 70% cocoa solids), in small pieces
120ml green tea
Place the pears in a casserole and fill with just enough water to cover them. Add the calvados and cinnamon and gently simmer for 20 minutes. They are cooked when you can stick a knife in with no resistance. Harder varieties, such as Conference will need to be poached longer than say, Williams. Drain well, taking care not to damage them.
Bring 120ml of green tea to the boil in a small casserole. Then add the chocolate pieces and stir well until the chocolate has all melted and you have a homogenous consistency. Serve the pears with the chocolate sauce poured over the top.
This dessert has been suggested for While Chasing Kids’ ‘skinny parade’.