Professional Baker Teaches You How To Make POACHED PEARS!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

To poach pears, cook them in a simple syrup made of equal parts sugar and water.

Squeeze lemon juice into the pot and add lemon halves for flavor.

Wait until the sugar has fully dissolved and the mixture is at a simmer before adding the pears.

Use a piece of parchment paper (cartouche) to cover the pears so they cook evenly.

Poach the pears for about 20 minutes.

While the pears are poaching, prepare the chocolate sauce by combining a quarter cup of whipping cream with three ounces of baking chocolate, two tablespoons of brown sugar, three tablespoons of unsalted butter, and two tablespoons of milk in a pot.

Add two tablespoons of corn syrup for shine and heat on medium, whisking until melted.

Transfer the chocolate sauce to a bowl to cool down.

For the crème anglaise, heat one cup of half and half cream in a pot on medium heat.

Scrape the seeds from a single vanilla bean into the cream for flavor.

In a separate bowl, whisk together two egg yolks and three tablespoons of sugar.

Gradually add some of the hot cream to the egg mixture to warm it up, then return it to the pot.

Switch to a wooden spoon and cook on medium heat until the custard thickens enough to coat the back of a spoon.

Strain the custard through a sieve to remove any film and cool it with plastic wrap on the surface before chilling in the fridge.

Once the pears are chilled in their poaching liquid and the crème anglaise is chilled, plate the dessert by creating a pool of crème anglaise on the plate.

Add a spoonful of chocolate sauce in the center, place the poached pear on top, and finish with a sprinkle of lightly toasted sliced almonds.

Cooking Techniques

Equipment Needed

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