Poached pears at Zappas turn dessert into an event

From the Journal Sentinel

Karie Stupek, New Berlin, requested the recipe for a poached pear dessert served at Zappas Contemporary Mediterranean Dining, 400 W. Silver Spring Drive, Glendale.

Photo/Michael Sears Zappas Contemporary Mediterranean Dining offers poached pears filled with chocolate ganache on a pool of creme anglaise.

Robert Zappatelli, chef and owner, sent the recipe.

Zappas Poached Bosc Pear with Chocolate Ganache and Creme Anglaise

4 large Bosc pears
6 cups apple cider
1 cinnamon stick
1 teaspoon ground nutmeg
10 whole cloves
1 cup sugar
Ganache (see recipe)
Creme anglaise (see recipe)
Fresh raspberries for garnish

To make pears: Peel pears with vegetable peeler. From bottom of pear, gently scoop out just the core area with a melon scoop. Set pears in cold water until ready to poach.

In large pan, combine cider, cinnamon, nutmeg, cloves and sugar. Bring to a boil, then reduce heat to a simmer and add pears. Cook pears about 10 minutes or until tender, then remove from stove. Cooking time will vary depending on how hard or soft pears are.

Leave pears in liquid and let cool in refrigerator until ready to use.

Prepare ganache and creme anglaise.

To assemble: Removed cooled pears from liquid and discard liquid or save to use to poach more pears. Liquid can also be used to poach other fruits.

Place cooled ganache in a mixer bowl and whip until light and fluffy.

Do not overmix or it will separate. Using a pastry bag, pipe ganache into the bottom of the pears, filling entire area. If a pastry bag is not available, spoon mixture into pears.

Pour about 2 ounces of the anglaise onto a dessert plate and set a stuffed pear in the center. Repeat with remaining anglaise and pears. Garnish with fresh raspberries. Makes 4 servings.

Ganache:

4 ounces semisweet chocolate
1/2 cup whipping cream
1 1/2 teaspoons butter
2 tablespoons whole milk

Chop chocolate into small pieces and place in a large bowl. In medium saucepan, combine cream, butter and milk and bring just to a boil.

Pour hot liquid mixture over chocolate and combine until chocolate is dissolved and smooth. Chill until ganache is firm.

Creme anglaise:

3/4 cup whipping cream
1 vanilla bean, split
Scant 1/4 cup sugar
4 egg yolks

Combine cream and vanilla bean in saucepan and bring to boil. Set aside and let steep at room temperature.

Combine sugar and egg yolks in top of a double boiler over simmering water. Cook, whisking regularly, until mixture becomes thick and causes a ribbon effect as you whisk.

Remove from heat. Slowly pour cream mixture into egg mixture, whisking constantly. Strain out vanilla bean and any sugar granules that did not dissolve. Let cool to room temperature.