Another beauty from the I love chocolate, I love Thermomix book. This was one of my desserts for a dinner party last week and one of the lovely things about writing a food blog is that I can say 'look on the blog' when asked by a guest for the recipe. One of my friends has been chasing me for it since I forgot! To be honest I didn't think much of my rushed photographs so I didn't think it would blog well. Take it from me it tasted better!
The really important thing about this dish is that you need to poach them two days before you want to serve- if you don't the red from the wine will not make it into the centre of the pear they will still taste wonderful but won't look so great when you split them. I didn't do it this time but would in future- make a jelly with the reserved poaching liquid. Just add 4 leaves of gelatine to the boiled liquid and put into ice cube trays.
- Small pears – I was able to fit 8 into a large pan ( I have poached in the basket of the TM before but I would not have been able to get 8 into it)
- 300ml red wine
- Pinch of chili flakes
- A cinnamon stick
- A star anise
- 3 cloves
- 10 peppercorns (I mixed red and black)
- 50g sugar
Place the peeled pears into the boiling infusion and bake- time will depend on the size of your pear. Mine took about 8 minutes. Cool in the pan before refrigerating, still sitting in the liquid. Very, very simple and very tasty. Even those watching their weight will partake!
I served it with a chocolate tart from the same book, a john Slattery's recipe.
I love my Jamie Oliver sweet pastry recipe and like to make double, so that I can freeze one half. I find it just a bit too much for the TM though so usually do in two batches. If you are using a big food processor it will be fine in one batch. As I say in the original recipe here make sure your butter is cold.
Blind bake your tart she'll at 180°C for 10minutes weighed down with baking beans on the crumpled parchment paper. If you have chilled the rolled the pastry case and pricked case with a fork first it should not bubble up. Remove the beans and parchment and pop into oven for another 5 or so minutes until golden.
To make the chocolate filling you'll need
- 200g whipping cream
- 200g full fat milk
- 5 egg yolks ( I know- you will want to make a pavlova now too)
- 70g sugar
- 130g 70% chocolate ( ideally Callebaut)
Cook the cream, milk, egg yolks and sugar for 8 minutes at 80°C sp 3
Add the chocolate and melt sp 3 for 2 minutes or until completely smooth.
Pipe into your cooled blind baked pastry case
Bake for 30-35minutes until set, 170°C ( I kept a close eye on mine in the baking oven of aga, it took about 25 minutes.)
The wonderful thing about a tart like this is that several fruits work well with it. Chocolate and orange is a match made in heaven and Cointreau soak orange segments would be devine I think.