Crémant Poached Pear Recipe With Hazelnut Praline and Hot Chocolate Sauce | olivemagazine
This recipe for crémant poached pear, hazelnut praline and hot chocolate sauce comes from Oldroyd restaurant in Islington. Crément is a type of sparkling wine
Ingredients
- 4 firm eating pears
- to serve hazelnut ice cream
- (or other sweet sparkling wine) 300ml crémant de loire
- 150g caster sugar
- 1 large strip lemon zest
- 1 vanilla pod split down the middle
- 2 bay leaves
- 50g caster sugar
- 75ml double cream
- 125g 70% dark chocolate roughly chopped
- 100g golden caster sugar
- 150g hazelnuts toasted and roughly chopped
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