Klasik francuske kuhinje - jednostavan, brz, izuzetno elegantan desert.
Krupne, zrele, ali čvrste kruške, oljuštiti i prepoloviti, pa izvaditi semenke. Još lepše izgledaju ako se oljušte, a ostave cele. Kuvati ih u kipućoj, zaslađenoj vodi koja je obavezno zamirisana šipkom vanile (ili vanil šećerom). Kruške treba da smekšaju, ali da ostanu u komadu.
Kada su skuvane, kruške ocediti pa poređati na tanjir ili u posude za serviranje. Ohlađene preliti čokoladnim prelivom.
Za čokoladni preliv rastopiti na pari 100g crne čokolade sa 2 kašike šećera i 2 kašike mleka. Na kraju dodati 3-4 kašike slatke pavlake ili komad putera (30-50g). Sve dobro izmešati da se sjedini.
Kruške prelivene čokoladom poslužiti uz sladoled od vanile. Posuti ih iseckanim blanširanim bademima ili svežim listićima nane.
Sastojci: 3-5 krušaka (krupne, zrele ali čvrste), šećer, 100g čokolade za kuvanje, 3-4 kašike slatke pavlake, šipka vanile (ili 2-3 kesice vanil šećera).
Pears Belle Hélène
French classic – simple, quick, yet elegant dessert.
Peel large, ripe, but firm pears and cut them in half, remove the cores. For an even more elegant presentation, peel the pears but leave them whole.
Poach the pears in boiling, sweetened water scented with a vanilla bean (or vanilla sugar). The pears should be tender but to hold their shape.
Once cooked, drain the pears and arrange them on serving plates or dessert bowls. Allow them to cool, then spoon the chocolate sauce over them.
Chocolate sauce:
Melt 100g dark chocolate over a double boiler with 2 tablespoons sugar and 2 tablespoons milk. Stir in 3–4 tablespoons heavy cream, mixing until the glaze is smooth and glossy.
Serve the chocolate topped pears with some vanilla ice cream. Sprinkle with chopped blanched almonds or garnish with fresh mint leaves.
Ingredients: 3–5 large, ripe, but firm pears; sugar; 100g dark chocolate, 3-4 tablespoons heavy cream; 1 vanilla bean (or 2–3 vanilla sugar sachets).
