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Pear covered with chocolate with an addition of edible earth

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Pear covered with chocolate with an addition of edible earth
Pear covered with chocolate with an addition of edible earth
Fot. Golden Tulip Gdańsk Residence

We would like to suggest a unique dessert to you today. It is unique because it is the original delicacy created by the chef in the Golden Tulip Gdańsk Residence, Andrzej Lubański. We present a pear covered with chocolate with an addition of edible earth!

Ingredients needed to prepare 1 serving of the dessert:

  • 1 pear 
  • 1 litre of freshly squeezed orange juice
  • 1 orange
  • 1 cinnamon stick
  • 1 bar of bitter chocolate (Wedel would be best)
  • 20 g of butter
  • 20 ml of honey 
  • 50 g of Mascarpone
  • 20 g of icing sugar
  • 50 g of chocolate biscuits

Preparation:

Choose a nice pear, peel the skin and remove the core; important: leave the stem. Cook the fruit thus prepared for about 20 minutes in orange juice with an addition of natural honey and fresh cinnamon stick, which will add wonderful flavour to the dessert. When the pear becomes soft, leave it in the sauce to cool and absorb all flavours.
You can prepare sweet filling during that time. For that, you will need mascarpone, which has to be mixed with a tablespoonful of icing sugar. Choose the most beautiful orange, wash it thoroughly and grind the zest. Squeeze fresh juice out of one half of orange. Mix the ingredients and fill that part of the pear where the core used to be.
The next step is my favourite part because I love chocolate: let us make the coating.
Melt butter with a bar of bitter chocolate in a water bath. When you obtain a liquid, pour it on the fruit and leave to dry.
Time for the last phase: preparation of sweet edible earth. First, crumble chocolate biscuits very fine and mix them with butter cooled to room temperature. Do this to obtain the effect of a powdery substance resembling earth, which will decorate the dessert.
The sweets so prepared taste best if served accompanied by the Alorna Abafado sweet wine.