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Recipe for :

Poached Pears With Bitter Chocolate Almond Sauce
 

This recipe has been published with the kind permission of Michel Roux Jnr of Le Gavroche. Le Gavroche is one of the UK's finest restaurants. Its opening in 1967 by brothers Albert and Michel Roux marked the revolution of restaurants in London. Since then, Le Gavroche has continued to set the standards of cooking and service by which other places are judged - it was the first UK restaurant to be awarded one, two then three Michelin Stars.

Today the reputation of Le Gavroche continues to ride high in the eyes of critics and customers and now firmly rests on the food prepared by Michel Roux Jnr who took over the day to day running of the kitchen from his father, Albert, in 1991.

If you would like to visit Michel Roux Jnr's web site <click here>

Ingredients

4 William pears or similar
500ml water
350gm castor sugar
1 vanilla pod split

Chocolate Almond Sauce:
40 extra bitter chocolate
60gm unsweetened cacao powder
120gm castor sugar
250ml water
30gm unsalted butter
60gm toasted nibbled almonds

Method

  • Put the sugar and vanilla in the water and boil.
  • Peel the pears and remove the core from the base then place in the simmering syrup. Cover with greaseproof paper. The cooking time depends on the ripeness of the pear; a knife should easily pierce the pear when cooked.
  • Leave in the syrup to cool slightly.

Chocolate Almond Sauce:

  • Boil the water with the cacao and sugar whisking continuously and vigorously.
  • Take off the heat and whisk in the butter.
  • Finally when cool add the toasted nibbled almonds.
  • Serve warm with spiced bread crips.

Spiced Bread Crisps:

  • Take the spice bread and remove the crusts then slice as thin as possible.
  • Lay these slices flat on a baking tray and dust with a little icing sugar then dry in an oven at 120°C until crisp - approximately 30 minutess.

Serves 4

Michel Roux Jnr

There are two books written by Michel Roux Jnr which are currently available:

 
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