Recipe of Perfect 'V' Poached pears with florentine cream

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Whole grain meals are an superb choice for a fast healthy snack. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain alternatives.

A large variety of quick health snacks is easily accessible. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let's go back to 'v' poached pears with florentine cream recipe. You can cook 'v' poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook 'V' Poached pears with florentine cream:

1. Provide 4 of pears.
2. Prepare 1 of squeeze lemon juice.
3. Use 1 liter of water.
4. Take 100 grams of /4oz caster sugar.
5. Prepare 200 ml of /7fl oz whipping cream.
6. Get 100 grams of /4oz florentine biscuits.
7. Prepare 100 grams of 4oz dark chocolate.
8. Prepare 1 of vanilla pod.

Instructions to make 'V' Poached pears with florentine cream:

1. Peel the pears, cut them in half and with a teaspoon , scoop out the cores. Poach the pears in sugar water, with a squeeze of lemon to stop the pears going brown and a vanilla pod. .you can add a little vanilla extract instead ..
2. Slide the fruit into the syrup and leave to simmer for 15 - 20 minutes until the pears are tender to the point of a knife. Let the pears cool in their syrup for a good hour, then lift them out and put them in a shallow dish in the fridge..
3. whip the cream softly - it should not be too stiff- then add the roughly chopped florentines..
4. Break the dark chocolate into small squares and melt in a bowl set over a pan of simmering water. Just melt it down - don't stir it. As soon as the chocolate has melted, turn off the heat, and fill the pears with florentine cream. Trickle over the chocolate in thin zig zag lines, leave in the fridge for a few minutes to crisp..
5. A Nigel Slater recipe.

Firm pears will take longer than ripe pears to cook. To test for doneness, slide a skewer or small knife into the centers. The pears are done when the skewer slides effortlessly through the thickest part of the pears. Peel the pears, leaving the stem intact. Place the pears in a large heavy saucepan.

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