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poached pears with chocolate coating

Poached Pears with Chocolate Coating Recipe

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  • 55Mins
  • Advanced
  • Rating: 3
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  • Preparation time: 00:40
  • Cooking time: 00:15
  • Freezing time:
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For the poached pears:

  • 8 cups of Water
  • 1.3 cups of Sugar
  • 2 tablespoons of lemon juice
  • 10 Pear
  • 3 cups of Vegetable oil

For the coating:

  • 1 cup of butter
  • 0.33 cup of orange juice
  • 2.75 cups of Cake flour
  • 0.75 tablespoon of Baking powder
  • 0.25 tin of NESTLÉ Sweetened Condensed Milk
  • 2 Egg yolks

For the chocolate glaze:

  • 600 g of dark chocolate, 70% cocoa
  • 1 tablespoon of sugar syrup
  • 1.6 cups of Milk
  1. To prepare the poached pears, mix the water, sugar and lemon juice and bring to boil in a large saucepan, then add the pears and cook over medium heat for 10-12 minutes or until they become tender. Remove the pears and keep aside to cool.

  2. To prepare the coating, in a mixer bowl with paddle, mix the butter until soft and then pour the orange juice. Sieve the flour and baking powder and combine them with the butter and juice to form dough. Add gradually the NESTLÉ Sweetened Condensed Milk and the egg yolks into the dough and mix to obtain a smooth mixture. Keep in the fridge for 15 minutes, and then roll out the dough until thin. Cut into long strips (not too wide).

  3. Surround each pear with the coating strip to obtain a spiral shape and keep in fridge again before frying.

  4. For the chocolate glaze, chop the dark chocolate into large flakes and combine with the glucose syrup. Bring the milk and NESTLÉ Sweetened Condensed Milk to a boil. Pour the milk mixture over the chocolate. Stir gently to obtain a shiny sauce and keep at room temperature.

  5. Remove the pears from the fridge and in a large saucepan, deep-fry the pears for a short time until the coating becomes hard and brown. Remove them and let the oil drip. Add the warm chocolate glaze just before serving.

Per Portion of 300g
Energy (kcal) 1355
Protein (g) 11
Carbohydrates(g) of which Sugar 118
Fat (g) of which saturates (g) 95
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