There is not much John Burton-Race does not know about the restaurant business and this is proven in the multiple Michelin Stars by his name. A turn-around winner, he has gained numerous experiences with top restaurants from around the world. In 2019, John Burton-Race visited Soneva Fushi on a guest appearance, and delighted guests with his luscious dishes.
Here, we bring you the recipe to a mouthwatering Pear and Chocolate with chocolate nut ganache and poached pear with pear sabayon. So, next time you are hosting, make sure the invitation warns about a journey to tantalize the tastebuds!
• 110g dark chocolate
• 10g unsalted butter
• 75g whipping cream
• 30g walnut halves
• 30g flaked almond
• 30g while shelled hazelnuts
For the pears
• 3 large ripe pears
• 120g caster sugar
• Juice of 1 lemon
• Icing sugar to dust
• 6 egg yolks
• 150ml syrup from cooking pears
• 60g caster sugar
• 1 tablespoon pear liqueur
Preparing the chocolate
1. preheat the oven to 230 degrees
2. chop the chocolate and place in a bowl. Dice the butter.
3. In a saucepan, bring the cream to a boil, pour it all over the chocolate and stir well until the chocolate has completely melted. Piece by piece stir in the butter making sure it melts.
4. In a small saucepan of boiling water cool the walnuts for 1 minute. Remove from the heat and whilst still warm, peel the skins off with the point of a small knife.
5. Place the almonds and walnuts on a tray and toast in the preheated oven until golden brown, about 7 minutes. On a separate tray roast the hazelnuts. When brown remove them all from the oven and place the hazelnuts on a clean kitchen cloth. Rub the cloth together to remove dry skin.
6. Stir all the prepared nuts into the chocolate base.
Poaching the pears
1. Bring to a boil in a saucepan the sugar, lemon juice and 270ml water. Remove from the heat and reserve to one side.
2. Peel and halve the pears and place them into the prepared syrup. Cover with greaseproof paper.
3. Poach over gentle heat until tender, about 5 minutes, depending on the size and ripeness of the pears. Remove the pan from the stove and leave to cool.
Preparing the sabayon
1. Place the egg yolks in a stainless steel bowl. Whisk in the measured pear syrup, caster sugar and pear liqueur.
2. Pass the mixture through a sieve into another stainless steel bowl and reserve to one side.
Get creative and plate the dish to your liking. You can dunk the pears in the ganache or drizzle it over them. Spoon the sabayon around the plate to finish. Enjoy!