'V' Poached pears with florentine cream
'V' Poached pears with florentine cream

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 'v' poached pears with florentine cream. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Drizzle pears with sauce and serve with Vanilla Mascarpone Whipped Cream. The spices for cooking 'V' Poached pears with florentine cream. 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 .

'V' Poached pears with florentine cream is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. 'V' Poached pears with florentine cream is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have 'v' poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make 'V' Poached pears with florentine cream:
  1. Take 4 pears
  2. Take 1 squeeze lemon juice
  3. Get 1 liter water
  4. Take 100 grams /4oz caster sugar
  5. Make ready 200 ml /7fl oz whipping cream
  6. Make ready 100 grams /4oz florentine biscuits
  7. Make ready 100 grams 4oz dark chocolate
  8. Prepare 1 vanilla pod

It was delicious! (We did have to cook it longer to get the color, but it was well worth it!) Poached pears are a classic dessert recipe for the ever-popular autumnal fruit, this one is poached in the famous Hungarian Dessert wine, Tokaj and cardamom. Whisk sour cream, sugar & brandy (if using) in lrg bowl till smooth. To Serve; Place ea pear half on a dessert plate. Thinly slice ea half lengthwise, leaving slices attached at stem end.

Instructions to make 'V' Poached pears with florentine cream:
  1. 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 .
  2. 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.
  3. whip the cream softly - it should not be too stiff- then add the roughly chopped florentines.
  4. 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.
  5. A Nigel Slater recipe

Gently press on pears to fan slightly. For the pears, peel the pears (leaving the stem on, if possible) and scoop out the core from the bottom of the pear, using a melon ball scoop. Bring the sugar and water to a simmer in a medium. As a company known for its pears, it's safe to say we've tried nearly every kind of pear recipe imaginable. After all the tarts, cakes, and even mixed drinks, we still love pears in their simplest form.

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