Champagne Caramel Strawberries with Orange-poached Pear, Flambeed Apple and Ganache Topping

 

I’m not a big champagne person; I find it too strong. However, when it comes to cooking….we can do business.

For this dish, you will need (Serves 2-4):
– A small basket of strawberries
– 2.5 cups of pink champagne
– 2-3 good glugs of honey
– 3 cups of orange juice
– 2 cloves
– 2 pears (de-cored and halved)
– 1 apple
– 1 splash of brandy
– 2 tbsp of cream
– 6 squares of dark chocolate

1) Put your champagne, honey and a cup of orange juice in a pot and simmer for 10 minutes or till the liquid has reduced to a brown caramel

2) Chop the strawberries diagonally and then pour the champagne caramel over

3) Remove the skin of your pears and place in a separate pan with the remaining of your orange juice and the cloves. Leave to simmer till the caramel starts to form

4) Quarter your apple, taking out the core and place in a pan. Pour a splash of brandy and tilt the pan in order to get the flames going (Be careful and stand clear).

5) When the flames die out, let the apples cool enough for you to handle and slice thinly

6) Set a pot of water to boil and place a container above the steam with your dark chocolate (I prefer a minimum of 75%; do not worry – the cream will sweeten it up)

7) Set your cream in a pot over a medium flame and take off the heat when it begins to boil. Pour the cream over the chocolate and whisk together to form your ganache

8) Place your pear in the middle of the plate, surround the berries and drizzle over some of the champagne caramel. Add your apple slices and top with dollops of your ganache.

I am not a big fan of champagne. Did I say that before? Well I have poured myself a glass. I earned it.

Chef Jeff