RECIPES
Dried pear with walnuts, calvados sabayon and chocolate
15 minutes
Preparation time
12 minutes
Cooking time
4 servings
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INGREDIENTS

12 half pieces dried pear
600 ml fresh apple or pear juice
200 ml calvados or brandy
40 g brown sugar
400 ml thickened cream
120 g couverture chocolate (70% CM)
80 g sunflowers seeds
40 g pumpkin seed mix
80 g walnut halves, lightly crushed
40 g macadamia nuts, lightly crushed

Sabayon

6 egg yolks
Juice from the pears
30 ml calvados

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METHOD

  1. Place the pears, juice, calvados and sugar into a suitable saucepan and bring to the boil on high heat, induction setting 8, simmer for 1 minute. Remove from the heat and allow to cool.
  2. Strain off the juice and reserve. In a food processor, blend the pears until smooth and quite thick, add a little of the cooking juices if needed.
  3. Pipe or carefully spoon into individual oven-safe serving glasses or dishes until ⅓ of the way up the glass or to an appropriate level.
  4. Make a chocolate ganache by bringing the cream to the boil on high heat, induction setting 8, and pouring over the chocolate, combine well.
  5. Fold the seeds and nuts through the chocolate ganache.
  6. Spoon evenly over the pear mixture, creating a second even layer.
  7. Pre-heat the oven on Grill at 240°C.
  8. Just before serving, make the sabayon by combining the egg yolks and the pear cooking juices, plus another splash of calvados in a stainless steel bowl.
  9. Place the bowl on the Induction cooktop over low heat, induction setting 3-4 and whisk until thick and glossy. Spoon over each serving glass or dish.
  10. Place each dish onto a baking tray and in the oven and grill the tops of the sabayon for 30 seconds or until golden and then serve.

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