'V' Poached pears with florentine cream
'V' Poached pears with florentine cream

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 'v' poached pears with florentine cream. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

'V' Poached pears with florentine cream is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. 'V' Poached pears with florentine cream is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have 'v' poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make 'V' Poached pears with florentine cream:
  1. Prepare 4 pears
  2. Get 1 squeeze lemon juice
  3. Get 1 liter water
  4. Prepare 100 grams /4oz caster sugar
  5. Take 200 ml /7fl oz whipping cream
  6. Take 100 grams /4oz florentine biscuits
  7. Take 100 grams 4oz dark chocolate
  8. Prepare 1 vanilla pod
Steps to make 'V' Poached pears with florentine cream:
  1. Peel the pears, cut them in half and with a teaspoon , scoop out the cores. Poach the pears in sugar water, with a squeeze of lemon to stop the pears going brown and a vanilla pod. .you can add a little vanilla extract instead .
  2. Slide the fruit into the syrup and leave to simmer for 15 - 20 minutes until the pears are tender to the point of a knife. Let the pears cool in their syrup for a good hour, then lift them out and put them in a shallow dish in the fridge.
  3. whip the cream softly - it should not be too stiff- then add the roughly chopped florentines.
  4. Break the dark chocolate into small squares and melt in a bowl set over a pan of simmering water. Just melt it down - don't stir it. As soon as the chocolate has melted, turn off the heat, and fill the pears with florentine cream. Trickle over the chocolate in thin zig zag lines, leave in the fridge for a few minutes to crisp.
  5. A Nigel Slater recipe

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