Recipe by Head Chef of Bistro Mosman, Jon Trouillet.
Ingredients
- 4 pears
- 100g sugar
- 500ml water
- 1 star anise
- 1 cinnamon stick
- 100ml cream
- 1/2 vanilla pod, scraped
- 100g dark chocolate
- Vanilla ice cream
- 50g toasted almond flakes
Method
Peel the pears, cut them in half and remove the seeds.
In a Chasseur Low Round Casserole, place the sugar, water, scraped vanilla pod and spices. Bring to the boil and place the pears flat side down around the dish. Cook for 20 minutes or until soft. Set aside to cool.
For the chocolate sauce; bring the cream to a boil in a saucepan and add the vanilla seeds and chocolate. Mix until melted, reserve.
To serve, place 2 scoops of vanilla ice cream in a bowl with half a poached pear and cover with the warm chocolate sauce. Finish with the toasted almonds.
Jon Trouillet made his Poires Belle Helene in the Peter’s Of Kensington kitchen on Saturday 8th June using the beautiful new Peppermint range from Chasseur. Learn more about cooking with cast iron here.
Slicing the pear into two 
Adding the pears to the water mixture
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