Soon after I have found my palette of pizzas, I had discovered another new love; open faced toasts. You can call it Bruschetta, Tartine or Crostini, they are all the same elegant and classy, maybe somewhat artsy too. I had already started making a couple of these wonderful tartines and had posted them on my Instagram. If you haven't follow me already, pls do so.
My kids asked me why I made this for brunch? Because I love desserts for brunch! Lol! Initially, I just wanted pears on some brie toasts, that's when I started contemplating, why not poach the pears instead? And so, that's how this idea exploded in my mind. Please use the best quality pears that you can find. Get those without much bruises and a bit on the hard side. If the pears are too soft, it will fall apart during the poaching process. Any pears will work for this recipe, except those Chinese pears.
I mixed coconut cream and rum with the chocolate. The coconut actually add a new kinda funk to the chocolate, which indeed compliment the rest of ingredients pretty well. Traditionally, Poire Belle Hélène is served with the whole pear in tact, I decided to slice and stack them up to give the dish a bit of a rustic look. Trust me, this dish is really easy and simple to make. Please do not be intimidated. I hope you will impress your spouses and kids when you present them this for brunch.
Muscovado Sugar, 150g
Cinnamon Sticks, 1
Star Anise, 2
Pure Vanilla Paste, 1 TSP
Fresh Lemon Zest, 1 Lemon
Fresh Lemon Juice, 1 Lemon
Fresh Pears, 3
Ciabatta, 3 Slices
Unsalted Butter, 6 Heaping Spread
High Quality Dark Chocolate Preferably Valrhona, 120g
Coconut Cream, 2 TBSP
Coconut Rum, 1 TBSP
Sea Salt, Pinch
Edible Gold Dust, For Garnishing
Prepare the poached pears.
In a sauce pot over medium heat, add water, sugar, cinnamon, star anise, cloves, vanilla, lemon zest and juice.
Stir to combine well and until the sugar has dissolved. Stir, stir, stir.
Once the sugar has dissolved, remove from heat.
Peel the pears using a peeler.
Using a melon baller, carefully remove the core from the bottom of the pears.
Place the pears immediately into the syrup or it will oxidised very quickly.
Return the pot back onto the heat.
Bring it up to a simmer on low heat.
Cut out a round parchment paper to cover the pears. This is to allow the pears to have even browning and to prevent the pears from oxidising.
Cover and poach the pears for 20 to 30 mins.
Remove from heat and let chill in the fridge overnight.
Prepare the tartines.
Next morning, spread butter on ciabatta.
In a griddle over medium-low heat, add the ciabatta slices, buttered side down.
Grill until bottom is almost charred.
Remove from heat and transfer onto serving plate.
On a double boiler, add chocolate, 2 TBSP of the syrup, coconut cream, rum and salt.
Once chocolate starts to melt, stir to combine the mixture well.
Remove from heat and set aside until ready to use.
Carefully remove the pears from the syrup.
Slice into 1/2 inch thickness.
Place the pear slices and stack them up onto the ciabatta.
Drizzle the chocolate sauce over the top.
Sprinkle some gold dust over the top as well.