Serves: 4
Ingredients:
6 ea. Pears, Bartlett
1 ea. Lemon, fresh, zested & juiced
1 ea. Orange, fresh, zested & juiced
1 ½ C. Wine, White
2 C. Juice, Pineapple
2 oz. Honey
½ tsp. Peppercorn, Black, whole
½ tsp. Cloves, whole
4 ea. Cardamom, whole, seeds
2 ea. Star Anise
6 oz. Ganache, Chocolate
1 oz. Nut, Almond, slivered, toasted
1 ea. Herb, Mint, fresh, sprig
Procedure:
1. Peel pears. Cut a little of bottom to make level.
2. In a large wide sauce pot combine lemon juice/zest, orange juice/zest, white wine, pineapple juice, honey, black peppercorns, cloves, cardamom & star anise. Bring to boil. Reduce to simmer
3. Gently place the pears into the liquid. Cover. Poach pears in liquid for about 30 minutes or until soft.
4. Transfer pears to a sprayed 4" half pan. Pour poaching liquid over pears just enough to cover. Place in cooler to chill. Just before plating remove from liquid & pat dry.
5. Produce recipe for chocolate ganache. Let cool.
6. Place almonds on bake pan. Toast in oven at 350F. for 5 minutes or until golden brown.
7. Dip poached pears in chocolate ganache then dip in toasted almonds.
8. Garnish – Herb, Mint, fresh, sprig
Recipe Type: AuthenticIngredients:
6 ea. Pears, Bartlett
1 ea. Lemon, fresh, zested & juiced
1 ea. Orange, fresh, zested & juiced
1 ½ C. Wine, White
2 C. Juice, Pineapple
2 oz. Honey
½ tsp. Peppercorn, Black, whole
½ tsp. Cloves, whole
4 ea. Cardamom, whole, seeds
2 ea. Star Anise
6 oz. Ganache, Chocolate
1 oz. Nut, Almond, slivered, toasted
1 ea. Herb, Mint, fresh, sprig
Procedure:
1. Peel pears. Cut a little of bottom to make level.
2. In a large wide sauce pot combine lemon juice/zest, orange juice/zest, white wine, pineapple juice, honey, black peppercorns, cloves, cardamom & star anise. Bring to boil. Reduce to simmer
3. Gently place the pears into the liquid. Cover. Poach pears in liquid for about 30 minutes or until soft.
4. Transfer pears to a sprayed 4" half pan. Pour poaching liquid over pears just enough to cover. Place in cooler to chill. Just before plating remove from liquid & pat dry.
5. Produce recipe for chocolate ganache. Let cool.
6. Place almonds on bake pan. Toast in oven at 350F. for 5 minutes or until golden brown.
7. Dip poached pears in chocolate ganache then dip in toasted almonds.
8. Garnish – Herb, Mint, fresh, sprig
Show: Chef’s Table
Recipe Author: UND Executive Chef Greg Gefroh
Source: http://und.edu/student-life/dining/_files/docs/recipes-2011.pdf