Culinary Masterclass
Sheraton Towers Singapore


 Presented by:
Yann Barraud
Assisted by: Didier Chanterfort and Nicolas Bernardé
Le Cordon Bleu International

Poires Pôchées, Sauce au Chocolat Poached Pears with Chocolate Sauce


  Serves 4
  INGREDIENTS
  Sugar Syrup
1 ltr
500g
6
1
4
water
sugar
cloves
lemon, for zest
whole Williams or Comice pears, peeled and cored
  Chocolate Sauce
120ml
40g
120g
12g
 water
sugar
Cacao Barry bitter chocolate
butter
  Garnish
Several sprigs of mint
Method:
1.
For the Sugar Syrup: Bring the water and sugar to a boil in a saucepan. Add the cloves and lemon zest and set aside to infuse. Then bring the sugar syrup back to a simmer, add the pears and poach for about 30 minutes, until the pear is translucent. Set the pears aside to cool in the syrup.
2.
For the Chocolate Sauce: Bring the water and sugar to a boil in another saucepan. Add the chocolate and butter and stir until melted and completely smooth.

To Serve:
Pour the warm chocolate sauce over the poached pears and garnish with mint sprigs.