Step-by-Step Guide to Make Speedy 'V' Poached pears with florentine cream

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, 'v' poached pears with florentine cream. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

'V' Poached pears with florentine cream is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. 'V' Poached pears with florentine cream is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have '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. Make ready pears
2. Make ready squeeze lemon juice
3. Prepare water
4. Take /4oz caster sugar
5. Get /7fl oz whipping cream
6. Prepare /4oz florentine biscuits
7. Make ready 4oz dark chocolate
8. Get 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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