A delicately flavoured poached pear with a lightly spiced granola packed full of goodness and all topped off with lashings of Broma raw cacao chocolate sauce. Guilt-free indulgence at its finest!
Ingredients
SERVES 4
4 conference pears
POACHING LIQUOR
150g agave syrup
1 cinnamon stick
4 cloves
2 star anise
2 peelings lemon rind (using a vegetable peeler remove the rind from top to bottom) 2 peelings orange rind
1tsp vanilla essence
800ml water (enough to cover pears entirely)
PECAN GRANOLA
80g pecans, chopped roughly
40g oats
70g raisins, chopped roughly
60g dried cranberries, chopped roughly
20g pumpkin seeds
20g sunflower seeds
1tsp ground cinnamon
1/2tsp ground ginger
50g maple syrup
20g coconut oil
Method
- Preheat oven to 180C
- Peel the pears and place them in a large saucepan with the poaching liquor ingredients.
- With the lid on, place on medium heat and simmer gently until the pears easily slip off a small knife that has been inserted into them. Exactly how you would check a boiled new potato. This should take about an hour.
- Remove from the heat when cooked.
- For the granola, slightly warm the maple syrup and coconut oil in a small pan. Once melted take off the heat and stir in the rest of the granola ingredients until evenly mixed.
- Spread onto a baking tray and bake until very light golden brown. This takes about 5 minutes depending on your oven and you may need to mix them a couple of times during cooking to ensure even colouration.
- Remove from the oven and place on the side to cool.
- To serve, remove the pears from the cooking liquor (they should now be warm) and using a sharp knife slice a small section off the base of the pear so that it will sit upright on the plate.
- Spoon some granola on the plate, place the pear on top and squeeze as much Broma chocolate sauce over it as you like!
Top tip
Slightly warm the Broma choc sauce in a pan if you would like a runnier consistency.
