Saturday, February 20, 2010

Chocolate Cake with Poach Pears

It's pears seaons! Red, yellow and green! So gorgeous looking! How do you like your pears? I like to leave mine out to ripe until soft and eat them with the skin. I usually leave the pears raw or bake with them, but I never poach pears before. So...I am going to try.

From my experience, pears pair very well with honey and ginger, so I am going to poach with those. Poaching is basically simmering the fruits in liquid of choice until soft but not too soft to break.

Poaching liquid:
2 cup of water (or enough to cover fruits completely)
3 tablespoons of honey (or more to taste)
1 tablespoon of lemon juice
2 tablespoon of white wine
1 slice of ginger
dash of cinnamon powder

1. Put all the poaching liquid ingredients together, and let it boil.
2. Meanwhile, slice pears in half, and with a round scooper, scoop out the seeds and core.
3. Place pear halves with the flat side up into the poaching liquid, and lower the heat to simmer. By placing the flat side up, the pears are most likely to all immerse into the liquid, this is essential to even cooking.
4. When the pears appear to become clearer, turn off heat.
5. Gently scoop out pears and liquid and let it cool to room temperature. Cover it with saran wrap and place in the fridge.

For the chocolate cake, prepare your favorite chocolate cake recipe.
When pears are cool, assemble it with the chocolate cake, and serve.

I think this whole dish is going to taste great with something creamy like ice cream! So I added a tiny scoop of maple syrup ice cream. Vanilla ice cream also taste very well with it. Bon Appetit!

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