On page 187, Lenore (Lost Feast) decides to make Dan a poached pear with chocolate drizzle. I asked Lenore if she had a recipe for this delectable treat and this was her reply:
It was recipe 4685 in Escoffier's Guide Culinaire, invented in 1864 and named after a popular operetta. I don’t really follow a recipe, but a rough one is below:
Poach four whole peeled pears in a simple syrup using enough water to cover the pears and about a half cup of sugar and a squeeze of lemon- bring to a simmering boil. Classic versions add cinnamon sticks and cloves, I prefer a used vanilla pod if I have one handy. Remove when tender- about thirty minutes depending on the ripeness of the pears. Prepare a chocolate sauce using a good dark chocolate- melt in a double boiler with a little unsalted butter and a dash of warm cream. Serve over the pears and a large scoop of a good vanilla ice cream. Escoffier used candiedviolets as a garnish- if you have them, they add a nice splash of colour.
Content used with permission by author Lenore Newman, Lost Feast.
Nada’s Tips & Tricks:
Here’s an ingredient list for the above recipe:
4 pears (Bosc works well)
½ cup sugar
Lemon – one squeeze
Choice of cinnamon stick, cloves or vanilla pod
Vanilla ice cream
If you don’t have the vanilla pod or cinnamon sticks, the liquid/powder will do in a pinch. I used milk chocolate because the grandkids don’t like the darker bitter chocolate.