Poached pear with honey and spices, chocolate & speculoos shell

Poire pochée au miel et aux épices, coque chocolat/spéculoos
 

As we know, the combination pear / chocolate works very well! For this recipe, I added some spices and some speculoos for the crunch and it’s just awesome!

Ingredients for 2:

  • 2 pears not too ripe
  • 2 t.s of honey
  • 1/2 vanilla pod
  • 1 star of star anise
  • 1/2 stick of cinnamon
  • 50g of black chocolate
  • 2 t.s of milk (optional)
  • 2 speculoos cookies (about 15g)

1. Wash and peel the pears.

2. In a saucepan, pour 60 ml of water. Add spices and honey. Heat and, when the water boils, plunge the pears whole. Let simmer for 30 minutes, turning the pears regularly with a large spoon.
Remove the pears and let them cool.

To avoid waste and have a homemade syrup always ready in the fridge, you can reduce the juice until it becomes syrupy and put it in a glass jar in the fridge. It keeps very well for several weeks. To use in a fruit salad for example.

3. Melt the chocolate in a small bowl (double boiler). If the chocolate is not liquid enough, add some milk.

Sprinkle the speculoos cookies in another small bowl. Diving the bottom of the pears in the bowl of chocolate then in the bowl of speculoos. Let cool before serving.
For those who do not like speculoos, you can replace them with hazelnuts or crushed almonds.

Poire pochée au miel et aux épices

Recipe written by Myriam (aumenuilya) exclusively for Apis Cera.

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