Serving Size : 2 Preparation Time :0:40
Categories : Pancakes Desserts Cuisine: French Style
4 sweet French style crepes
1 large, not quite ripe pear
100 grams caster sugar
250 mls water
2 tablespoons Poire William eau de vie*
squeeze lemon juice
100 grams dark chocolate (70%)
150 mls cream
15 grams butter
2 tablespoons flaked almonds
Put the sugar, water, lemon juice and eau de vie in pan, bring to the boil slowly ensuring the sugar dissolves before boiling point.
Peel the pear, cut in half leaving stalk on and keeping some on each half. Core carefully (a melon baller works well) and add to the pan, simmer gently for between 20-40 minutes until the pear is just tender. Leave to cool in the syrup
Place the chocolate and butter in a bowl over a pan of boiling water - when the chocolate has melted beat in the cream and allow to cool, refrigerate until ready to assemble.
Toast the almonds under the grill taking care not to burn them.
To assemble: spread each pancake generously with the chocolate ganache fold in half and spread again. Fold into quarters. Slice each pear almost to the stalk and flatten into a fan shape and place on top of the pancakes with a little of the cooking syrup. Best served at room temperature, not refrigerated.
Serve with good quality vanilla ice cream and topped with toasted almonds.
* It is worthwhile finding this liqueur for this recipe as it adds a good pear flavour to the syrup.
Description:
"A twist on the traditional dessert"
Source: "sylv@nicebites.com"
