Pear Adeline De Monaco

One has available on the head a large thick pear gris, which one peels and divides into two halves. These halves are cooked over a dull fire, just covered with water, but carefully so that they are still firm and crunchy and not mushy. Add to the water a small stick of cinnamon, a ginger root and a few clove heads, which are repeatedly removed after boiling. The cooked fruits are drained well over the hair sieve. Two halves of the fruit are placed on the compote plate made of crystalline. In the hollow, where the shell and the seeds were sitting before, put a small spoonful of blackberry jelly. In the meantime, whip one eighth of a liter of sweet whipped cream without sugar for every two pear halves. This whipped cream is poured over the pear halves.

Chocolate sauce

Then prepare a hot chocolate sauce, which is poured over everything at the end. For this, take a good piece of bitter chocolate (Moser Roth’s) and grate it on a coarse grater. To the graters add a level spoon of coffee crushed to powder, a little bit of salt, two tablespoons of sugar raffinade, a finely chopped ginger root and a pinch of saffron. Everything is dissolved in the sauce frying pan in a quarter l of sweet whipped cream on a mild fire.

Tip: Feel free to use better chocolate – the more delicious the result!

Related Recipes:

Baked Calf’s Head with Potato Salad and Pumpkin Seed OilFor the baked calf’s head with potato salad and pumpkin seed oil, clean the calf’s head and soak... Pear HelenFor the pear Helene, peel the pears, cut them in half lengthwise and remove the core. Briefly boil the wine... Stuffed Squid with Rice and Pear SauceFirst soak the raisins in port wine and dissolve the saffron threads in 50 ml of warm water. Now for the pear... Pear Helene the Quick WayFor the pear Helene the quick way, break cooking chocolate and melt in a water bath at low temperature. Place... Romanian Cabbage RollsFor Romanian cabbage rolls, first prepare the sauerkraut Romanian style: Remove the stem from a head of white... Pear Cake with Pear Compote and Cranberry CreamWarm the cow’s milk, add the yeast and stir until smooth. Stir into the flour, cover and let rise in a... Pork Head Brawn – Fromage De Tete De PorcA bean recipe for every taste: Flame and carefully scrape the pig’s head. Take out the brain and tongue... Stuffed Boar HeadThe bones and the meat are removed from the skin of the well-cleaned head. The cut meat is minced with veal... Blackberry Pear JamFor the blackberry-pear jam, sort the blackberries. Peel the pears, cut them into quarters and remove the core... Gundel Pancakes – Gundel PalacsintaSoak the raisins and candied orange peel cut into hair-thin sticks in rum the day before. The following day...