Pear with Vanilla and Hazelnut Cream

Pear with Vanilla and Hazelnut Cream

Do as the professionals do - serve poached vanilla pears with hazelnut cream and icy chocolate granita A little bit tricky but will impress.


Step 1
  • Peel the pears, remove the cores and cut into slices.
Step 2
  • Cut the vanilla pod lengthways. Boil water, with the vanilla pods, sugar and wine and let boil for about 3 minutes.
Step 3
  • Add the pears and cook them till they are almost soft. Allow to cool.
Step 4
  • Tear nougat roughly. Simmer egg yolk, milk and cream until the first bubble appears.
Step 5
  • Remove from the heat and stir the nougat into the cream.
Step 6
  • Pour into a bowl and allow to cool in the refrigerator.
Step 7
  • Form small egg shapes from the mixture, using a tablespoon.
Step 8
  • Boil water and honey, add chocolate and ginger. Stir until the chocolate has melted.
Step 9
  • Pour into a tin and freeze the granita for at least 6 hours.
Step 10
  • Scrape into a fine powder with a spoon or a fork. Beat the cream gently.
Step 11
  • Serve the pears with hazelnut cream, chocolate granita and cream.


Poached Pears
Small pear
Vanilla pod
200 ml
Caster sugar
80 g
White wine
100 ml
Hazelnut Cream
100 g
Egg yolk
Semi-skimmed milk
50 ml
Whipped cream
50 ml
150 ml
Liquid honey
50 g
Dark chocolate
70 g
Finely Chopped Fresh ginger
Whipped cream
100 ml