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Poached pears with chocolate risotto
Poached pears with chocolate risotto
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Ingredients:
  • 1L (4 cups) water
  • 75g (1/3 cup) caster sugar
  • 16cm cinnamon stick
  • 4 (about 550g) just ripe beurre bosc pears, peeled leaving stems intact
  • 1.25L (5 cups) milk
  • 40g butter, chopped
  • 220g (1 cup) arborio rice
  • 100g dark chocolate (Plaistowe brand), finely chopped
  • 60g (1/4 cup) caster sugar
Instructions:
  • In a medium saucepan over medium-high heat, combine water, sugar, and cinnamon stick. Stir with a wooden spoon for 2 minutes until sugar dissolves. Bring to a boil, then reduce heat to medium-low and add the pears. Simmer covered for 20 minutes until pears are tender. Remove from heat and let sit in poaching liquid at room temperature for 1 hour to enhance flavors.
  • Prepare the chocolate risotto by bringing milk to a gentle simmer in a saucepan. In another pan, melt butter until foamy, then stir in rice until translucent. Gradually add simmering milk, stirring constantly until absorbed. Repeat until all milk is used, rice is creamy but still firm, which takes around 40 minutes.
  • Combine the chocolate and sugar in the pan, stirring constantly for 5 minutes until the chocolate has melted and everything is well mixed.
  • Scoop creamy chocolate risotto into elegant shallow bowls. Halve pears lengthwise and elegantly nestle them on top. Serve promptly to savor the delicious flavors.

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