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Tuesday, March 29, 2016

Ile d'Orleans Pears

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 10 mins
Yields 4 servings

What You Need
7 oz (200 g) chocolate
4 ripe pears
1/4 cup (57 g) butter
1 cup (224 g) 35 % cream

Break the chocolate into small pieces.

Peel the pears and slice them thinly.

Butter the inside of 4 sheets of aluminium foil with a pastry brush. Divide the chocolate and the pears among the sheets. Pour over 35 % cream. Add a knob of butter to each and seal foil to form a bag.

Place on the grill* and cook for 10 minutes over a medium low heat.

Jean Soulard, Executive Chef, Le Château Frontenac

*Alternative to BBQ: 350 ° F (180 °C) oven for 10 minutes.

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