How to Make Ultimate 'V' Poached pears with florentine cream

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, 'v' poached pears with florentine cream. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

'V' Poached pears with florentine cream is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. 'V' Poached pears with florentine cream is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook '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 pears
2. Get squeeze lemon juice
3. Prepare water
4. Get /4oz caster sugar
5. Prepare /7fl oz whipping cream
6. Make ready /4oz florentine biscuits
7. Prepare 4oz dark chocolate
8. Take vanilla pod

Instructions 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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