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I found this recipe in olive magazine – I wouldn’t say I’m a big fan of pears (!) but thought it looked pretty and would give it a go. Fortunately, nothing complicated involved; you just need to poach the pears in saffron infused syrupy water and fill with white chocolate mousse (melted chocolate + lightly whipped double cream) where you remove the core (your guests would be impressed by the mousse coming out like fondant).
The fun bit is browning the pears with blowtorch – I don’t think it makes much difference in taste but looks more interesting :) (I’m a visual person…)
I personally prefer this with vanilla ice cream, though, I found white chocolate a little bit overpowering. I use conference or cornice pears, but any firm type will do.