Zappa's Poached Bosc Pear with Chocolate Ganache and Creme Anglaise Recipe

ingredients

4 large Bosc pears
6 cups apple cider
1 cinnamon stick
1 teaspoon ground nutmeg
10 whole cloves
1 cup sugar
fresh raspberries for garnish

Ganache
4 ounces semisweet chocolate
1/2 cup whipping cream
1 1/2 teaspoon butter
2 tablespoons whole milk

Creme Anglaise
3/4 cup whipping cream
1 vanilla bean, split
1/4 cup sugar
4 egg yolks

directions

For Pears: Peel pears with vegetable peeler. From bottom of pear, gently scoop out just the core area with a melon scoop. Set pears in cold water until ready to poach.

In large pan, combine cider, cinnamon, nutmeg, cloves and sugar. Bring to a boil, then reduce heat to a simmer and add pears. Cook pears about 10 minutes or until tender, then remove from stove.

Cooking time will vary depending on how hard or soft pears are. Leave pears in liquid and let cool in refrigerator until ready to use.

Prepare ganache and creme anglaise.

To Assemble: Removed cooled pears from liquid and discard liquid or save to use to poach more pears. Liquid can also be used to poach other fruits.

Place cooled ganache in a mixer bowl and whip until light and fluffy. Do not over-mix or it will separate.

Using a pastry bag, pipe ganache into the bottom of the pears, filling entire area. If a pastry bag is not available, spoon mixture into pears.

Pour about 2 ounces of the anglaise onto a dessert plate and set a stuffed pear in the center. Repeat with remaining anglaise and pears.

Garnish with fresh raspberries.

For Ganache: Chop chocolate into small pieces and place in a large bowl.

In medium saucepan, combine cream, butter and milk and bring just to a boil. Pour hot liquid mixture over chocolate and combine until chocolate is dissolved and smooth. Chill until ganache is firm.

For Creme Anglaise: Combine cream and vanilla bean in saucepan and bring to boil. Set aside and let steep at room temperature.

Combine sugar and egg yolks in top of a double boiler over simmering water. Cook, whisking regularly, until mixture becomes thick and causes a ribbon effect as you whisk.

Remove from heat. Slowly pour cream mixture into egg mixture, whisking constantly. Strain out vanilla bean and any sugar granules that did not dissolve. Let cool to room temperature.

nutrition data

1048 calories, 47 grams fat, 165 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium.

reviews & comments

Cynthia September 14, 2014

I tried this recipe and believe there is a typo in the volume of apple cider vinegar. It's written 6 cups, which I followed with disastrous results. I suspect that it should be way less. Please re-check your recipe
- CDKitchen Reply:
  
  Oh my! Looks like you misread the recipe. It calls for apple cider, not apple cider vinegar!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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