Discover dessert bliss with Tart London's poached pears! Juicy, spiced fruit meets silky bay cream and a crunchy chocolate almond topping. Perfect for impressing guests or indulging yourself.
Ingredients
4 ripe pears, peeled, sliced down the middle with core carefully taken out.
½ bottle white wine
450ml water
Knob of ginger, peeled and sliced
1 vanilla pod, split and scrapped
1 cinnamon stick
400g caster sugar
1 lemon, cut into slices
600ml double cream
8 Bay leaves, lightly bashed
30g oats
30g almonds, roughly chopped
4 tbsp olive oil
3 tbsp honey
Pinch sea salt
50g coarsely grated dark chocolate
Serves 4
Method
Heat wine, water, ginger, vanilla, cinnamon, sugar and lemon in a big pot. Once the sugar has dissolved add your prepped pears. Place a lid on a simmer for 20 minutes- until you can pierce with the tip of a knife with a little resistance. Serve warm, with plenty of juice.
Infuse bay leaves into cream over a medium heat, just before simmer take off the heat and allow to infuse for a good hour or more.
Preheat oven to 180*c- mix oats with chopped almonds, honey, olive oil and sea salt. Bake in the oven for 15 minutes, until going golden. Take out and allow to cool. Once cooled mix in grated chocolate.
November, 2024
