Filled caramel pears

Name: Filled caramel pears
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Dark chocolate; 150 g Whipped cream; 1 TABLESPOON Irish whiskey cream liqueur (e.g. Baileys); 100 g Sugar; 300 ml Pear juice; 100 ml White wine; 2 Star Anise; 1 Cinnamon stick; 3 Strips of orange peel; 2 Cloves; 4 medium sized pears (not too soft); 50 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 1 TEASPOON Cocoa powder; 2 TEASPOONS Chocolate flakes; 1 TABLESPOON Cornstarch

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Dark chocolate
150 g Whipped cream
1 TABLESPOON Irish whiskey cream liqueur (e.g. Baileys)
100 g Sugar
300 ml Pear juice
100 ml White wine
2 Star Anise
1 Cinnamon stick
3 Strips of orange peel
2 Cloves
4 medium sized pears (not too soft)
50 g Marzipan raw mass
2 TABLESPOONS Icing sugar
1 TEASPOON Cocoa powder
2 TEASPOONS Chocolate flakes
1 TABLESPOON Cornstarch

Directions

1
Coarsely crush the chocolate. Heat the cream (do not boil) and melt the chocolate in it. Add the liqueur. Pour the chocolate cream into a tall mixing bowl and chill for at least 1 hour. Caramelize sugar and deglaze with pear juice and white wine. Add aniseed, cinnamon stick, orange peel and cloves and bring to the boil.
2
Peel the pears and add them to the stock. Simmer covered at medium heat for about 10 minutes, then put them in the stock and let them cool down. For the 4 marzipan roses knead marzipan, icing sugar and cocoa. For the petals, press the marzipan balls flat. For the centre of the blossoms, roll up a leaf. Place the remaining leaves like a rose and press them firmly against the base of the stalk. Cut the stem base straight. Remove pears from the stock and dab dry. Cut off the upper quarter (stem base) of the pear and carefully remove the core with a ball cutter. Whip the chocolate cream with the whisk of the hand mixer until stiff and fill into a piping bag with a star-shaped spout. Pour the chocolate cream into the pears and sprinkle with chocolate sprinkles. Stir 4 tablespoons of stock and starch until smooth.
3
Remove pears from the stock and dab dry. Cut off the upper quarter (stem base) of the pear and carefully remove the core with a ball cutter. Whip the chocolate cream with the whisk of the hand mixer until stiff and fill into a piping bag with a star-shaped spout. Pour the chocolate cream into the pears and sprinkle with chocolate sprinkles. Stir 4 tablespoons of stock and starch until smooth. Bring the remaining stock to the boil and thicken slightly with the starch. Arrange the pears on some stock and decorate with the chocolate roses. Use the rest of the brew for other purposes
4
1 hour waiting time