Recipe for Pears poached in citrus peel

Posted in 2007, Cooking recipes

Pears poached in citrus peel

Soft and crunchy nougat centre, ristretto coffee reduction.


Château Trapaud 2007

Saint Emilion grand Cru.


Serves 6

Pears: 6
Water: 2 l
Unsweetened cocoa powder: 20 g
Caster sugar: 200 g
Vanilla pods: 1
Oranges: 1
Pink grapefruit: 1
Caster sugar: 100 g
Chopped almonds: 30 g
Fleur de sel: 1 pinch
Single cream: 10 cl
Semi-salted butter: 20 g
Dark chocolate: 30 g

For the coffee jus:

Expresso coffee: 25 cl

For the sauce:

Caster sugar: 50 g

For the rest of the recipe:

Slices of gingerbread: 2

For the pears:

Use a peeler to remove the rind of the orange and grapefruit.
Peel the pears and shape the base so they stand upright then hollow them with an apple-corer.
Bring the water to the boil with the sugar, vanilla pods (split lengthways and scraped) and the citrus peel.
Cover and poach on a gentle heat for about 20 minutes.
Drain, leave to cool and set aside.

For the caramel:

Place the sugar in a pan and heat at a high temperature.
Let it melt naturally (around the outside of the pan if using gas and in the centre if using induction) and wait for the important process of caramelisation to occur.
Mix it to gently incorporate the unmelted sugar into the caramel.
Add the chopped almonds and roast them.
When you get an even colour, add the butter and a pinch of fleur de sel and then dilute with a small amount of water.
Pour the cream slowly into the mixture whilst stirring constantly.
Bring to boiling point, add the chocolate and then turn off the heat.
Set aside.

For the jus:

Place the coffee and sugar in a saucepan and reduce until you get a syrupy and slightly thick jus.
Set aside.

For the rest of the recipe:

Use an apple-corer to cut small circles of gingerbread.
Obstruct the base of the pears with the circles.
Place the pears in a bowl, fill with the chocolate-caramel sauce and close them with another disc of gingerbread.
Pour over the coffee jus and decorate with cocoa powder.

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A big thank-you to the Atelier des Chefs

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