Ferhat Bora presents an elegant dessert: poached pears. This recipe, featuring all the key tips for a mouth-watering presentation, is perfect for enjoying while pears are in season.
The recipe yields 5 poached pears, requiring 20 minutes of preparation and 45 minutes of cooking. Ingredients include 5 pears, 1/2 lemon, and for the syrup: 1 cup sugar, 1 cinnamon stick, 2 tablespoons hibiscus, 5 cloves, 1 orange peel, and 1 liter of water. For the cream, you’ll need 200 grams of cream and 100 grams of white chocolate. To serve, toasted slivered almonds are recommended.
Preparing the Poached Pears
Begin by combining all syrup ingredients in a medium saucepan and bring to a boil. While the syrup heats, peel the pears, trim about one centimeter from the base, and carefully core them using a melon baller. Place the prepared pears in a bowl of cold water with lemon juice to prevent browning. Once all pears are ready, gently place them into the boiling syrup. Cut a piece of parchment paper to fit the top of the pan and place it over the pears. Cook for approximately 15-20 minutes, or until the pears are tender but still hold their shape. Carefully remove the pears from the syrup and let them cool.
Making the White Chocolate Cream and Syrup Reduction
Take half of the poaching syrup, strain it into a separate saucepan, and reduce it over medium heat for about 15 minutes until it thickens. Let the thickened syrup cool. Separately, melt the white chocolate using a double boiler. Whip the cream until frothy, then gradually add the melted white chocolate, whipping until fully combined. Chill the cream mixture in the refrigerator.
Serving the Poached Pears
To serve, spoon a generous amount of the white chocolate cream onto a serving plate. Place a cooled poached pear in the center or alongside the cream. Sprinkle with toasted slivered almonds. You can also garnish with some of the orange peels from the syrup. Enjoy!
