4 T brown sugar
water (as needed)
pears down the middle retaining stem
and skin. . Using a melon-baller, remove
the cores. Add some lemon juice to the
flesh sides of the pear.
1 T butter in a non stick pan, and add
brown sugar, let cook till sugar dissolves
into butter. Add the pears flesh side
down and let cook till lightly browned.
Pop the pan into 400F oven for 15 to
20 minutes until pears are tender. Baste
pears with cooking liquid every 5-10
minutes.. Add a T of water (very carefully
if pears start to brown too much). When
done remove from oven and baste once
more. Check for doneness. Larger pears
will need more time.
(Add 1T heavy cream to the caramel liquid
before serving to produce a caramel
1/4 cups water
1 cup sugar
3/4 cup Valrhona Gastronomie 100% Cocoa
pinch of salt
6 oz. Valrhona Chocolate
1/2 tsp TRABLIT coffee extract
Melt the chocolate in the top of a double
boiler set over simmering water until
the chocolate is almost completely melted.
While the mixture is heating, dissolve
the sugar in water over low heat, add
the salt, add the cocoa and mix well.
Pour all into a bowl and whisk well
the chocolate and water/sugar mixer;
combine with coffee extract. Send through
a fine sieve.
Use and Ice Cream Maker with manufacturers
Let sorbet set in freezer before use.
Assemble as shown in photo. Add crushed