PEAR WITH WHITE CHOCOLATE
6 servings
The pears are poached in wine with dried spices and hibiscus tea. Once tender, let them cool and dip them in white chocolate to create a hard outer layer. They look elegant with just the outer layer of chocolate, but if you have time, you can decorate them with edible fresh flowers or herbs (whatever is in season).
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PEAR WITH WHITE CHOCOLATE
6 servings
The pears are poached in wine with dried spices and hibiscus tea. Once tender, let them cool and dip them in white chocolate to create a hard outer layer. They look elegant with just the outer layer of chocolate, but if you have time, you can decorate them with edible fresh flowers or herbs (whatever is in season).
INGREDIENTS
6
pears (not too ripe, without stalk and peeled). If necessary, slice a little off the bottom so that the pears stand upright on the plate).
750 ml (1 bottle)
light rosé wine
200 g
sugar
1
cinnamon stick
3
star anise pods
5 cm
sliced ginger
A small handful of
dried hibiscus leaves
650 g
white chocolate chips
*optional: edible fresh flowers or herbs
PREPARATION
1/

In a large pot, pour in 950 ml of water, then the sugar, wine, cinnamon, star anise pods, ginger and hibiscus leaves. Place over a medium heat and stir so that the sugar dissolves and the hibiscus opens up. When the mixture comes to the boil, lower the heat and let it simmer.

2/

Carefully place the pears in the pot and make sure they are completely submerged. Place a sheet of baking paper on top to prevent them from floating.

3/

Let them simmer for approximately 45 minutes to one hour, turning them after 25 minutes so that they cook evenly. After 45 minutes, prick the pears with a toothpick or a kitchen knife: if the knife pierces the flesh easily, but the pears do not fall apart, they are ready.
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PREPARATION
4/

Leave the pears to cool in their liquid, then put them covered in the fridge and leave them to rest overnight.

5/

The next day, remove the pears from the liquid, dry them on absorbent paper and set them aside.

6/

Prepare a tray lined with baking paper to place them on top of after coating them with chocolate.

7/

Melt the chocolate in a bain-marie until smooth. Dip the pears one by one into the melted chocolate and make sure they are completely covered. Transfer them to the baking tray and put them in the fridge until the chocolate has hardened. Repeat this process until you have a smooth, hard layer of white chocolate.

PRESENTATION


OPTIONAL: if you want to decorate them, you can put some melted chocolate in a piping bag and decorate them with small dots on which you can place flowers or herbs. Store in the fridge until ready to serve.
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PERA CON CHOCOLATE BLANCO
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