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  • ricette

From starters to dessert…

FOR PEARS
Pears: 4
Sugar: 200 g
Water: 500 ml

Vanilla sauce: 200 ml


FOR CHOCOLATE SAUCE
Chocolate: 100 gr
Water: 30 ml
Fresh cream: 30 g

 

First prepare the syrup in a small saucepan by combining the sugar and water. Clean the pears carefully and eliminate the peel but not the core. When the syrup almost comes to a boil, add the pears with their stalks and cook over medium heat for about 20-25 minutes until tender but still firm.

Then remove them from the syrup and place them on a plate with kitchen paper and dry them very well; remove the paper and cover with film and leave to cool in the refrigerator for an hour. In the meantime, prepare the chocolate sauce: chop the chocolate with a knife and place it in a bowl. Heat the water and pour enough just to cover the chocolate into the bowl. Stir with a whisk to prevent the chocolate forming lumps; also add the warm cream and keep some of this sauce on one side.
Take the pears and then top with hot chocolate sauce!

Tips

Fruit with a reddish bloom on the skin (except for coloured varieties) grew at the highest of the foliage, where the alternation between sunlight and overnight dew encourages such redness.

The date of flowering from one year to the next may differ by a couple of weeks, while the harvest date tends to be stable. The duration of the fruit growing cycle depends significantly on environmental conditions, especially in the ripening stage.

Pears are harvested slightly unripe, otherwise it would not be possible keep them for long periods as is the case today. Nevertheless, it is possible to complete ripening naturally at a later stage with suitable precautions.