Recettes du Chef Gilles Laforest

Double Chocolate Pears in Phyllo Pastry

Ingredients:

• One (1) tablespoon butter
• Four (4) peeled pears
• Zest of one-half (1/2) orange
• Two (2) tablespoons honey
• Two (2) tablespoons lemon juice
• 100 ml 35 % cream
• Pinch of cinnamon
• Semi-sweet dark chocolate pastilles
• White chocolate pastilles
• Roasted almonds
• Powdered almonds
• Spun sugar
• Four (4) sheets of phyllo pastry
• Melted butter

Method:

1. Peel, core and cut the pears in quarters.
2. Heat a frying pan. Melt the butter; add the pears, lemon juice, honey and zest of orange.
3. Simmer pears but keep crisp. Strain and reserve the pears.
4. Pour the juice in the frying pan and deglaze with the 35 % cream. Heat slightly, remove from heat and add the cinnamon.
5. Reserve the sauce for the pears.

Phyllo pastry:

1. Brush the four sheets of phyllo pastry with the melted butter and fold in half.
2. Spread the pears on the sheets; add three pastilles of each kind of chocolate (dark and white) and the roasted almonds.
3. Roll carefully so that the pears stay in place.
4. Pour melted butter over each roll and sprinkle with powdered almonds. Bake at 350o for 20 minutes.
5. Once finished, cut each roll in half, overlap the two pieces and top with the honey sauce and spun sugar.
6. Garnish with fruit.

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