Posted by Charles Knight on 7th Jul 2015
PREPARATION TIME: 45 minutes – Serves 6
6 firm but ripe pears
3 tablespoons distilled water
4-5 ounces German sweet chocolate, chopped
4-5 ounces semisweet chocolate, chopped
¼ cup unsalted butter
Springs of mint for garnish
If the pear’s skin is thick, using a vegetable peeler, peel pears and leave stems intact. If necessary, cut a small slice off each pear’s bottom so it will stand upright.
Stand pears in water in the 4-quart stockpot , cover and close vent. Place pan over medium-low heat 180-220˚F (80-105˚C) for 30 minutes (lower heat for firm, higher heat for soft). Remove pears with a slotted spoon and place on cookie sheet to cool. Pears may be refrigerated several hours (or overnight) if desired.
Several hours before serving, using an induction cook-top , melt both varieties of chocolate and butter in the 2½-quart Saucier at 100˚F (38˚C), stirring occasionally. When smooth, remove from heat. Note: When rendering chocolate it’s very important not to exceed 110˚F (43˚C). If you do not have an induction cooker and induction saucepan use a double boiler over very low temperature.
Blot pears dry with paper towels, and line cookie sheet with wax paper. Holding each pear carefully by the stem, dip into the chocolate glazing mixture, tilting pear and spooning glaze to cover completely. Place on the cookie sheet and refrigerate for several hours. Before serving, remove pears to serving plate with spatula, and garnish with mint.