Directions: |
Directions:Peel the pears, leaving the stems on. Slice off the bottom of each pear so they can stand on the flat end.
With a paring knife, cut out the core and seeds from the bottom end of each pear, leaving the pears whole.
Be careful not to disturb the stem end.
Fill the cavity of each pear with aluminum foil. Stand the pears in a small saucepan and pour in the lemon juice, white wine and enough water to cover the fruit up to the stems. Add the lemon peel, orange juice, cloves and sugar to the pan. Put the pan over medium heat and bring it to a simmer. Then lower the heat and simmer, covered, until the pears are cooked but still retain their shape, about 20 minutes, depending on the ripeness of the pears.
Transfer the pears to a serving dish so that they are standing up. Cover the dish with aluminum foil and let stand until the pears are cool.
Remove the lemon peel and cloves from the poaching liquid and reduce it over low heat until a very thick syrup is formed, about 1 1/2 hours. Then transfer the syrup to a crockery or glass bowl to cool completely.
Prepare the stuffing: Blanch the pistachio nuts in salted boiling water for a few seconds. Then drain the nuts and coarsely chop them.
Put the butter, cocoa powder, granulated sugar and water in a small 'saucepan. Holding the pan at the edge of the burner, stir with a wooden spoon until all of the ingredients are amalgamated. Simmer for about 10 minutes, until a cocoa syrup has formed. Remove from the heat and let stand until cool.
Using a chilled metal bowl and a wire whisk, whip the heavy cream with the confectioners' sugar until stiff. Refrigerate the whipped cream until needed.
Prepare the sauce: Melt the chocolate with the sugar and water in a small saucepan over low heat. Stir very well until the chocolate is completely melt and the sugar is dissolved, 5 to 6 minutes. Then
the brandy and heavy cream and stir very well with a wooden spoon. Transfer the chocolate sauce bottle and refrigerate for about 1 hour.
When the pears and both syrups are cool, remove the whipped cream from the refrigerator. Stir the cooled cocoa syrup and the chopped pistachios until well combined.
Carefully remove the aluminum foil from the cavity of each pear and fill each cavity with the whipped cream mixture. Stand the pears on a serving platter lined with a piece of wax paper and refrigerate for at least \12 hour.
When the pears are chilled, use a spatula to transfer them to individual plates. Brush them with the cooled wine syrup, pour the chocolate sauce around them and serve.
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