Roasted Pears with Chocolate Chantilly Cream

Roasted Pears

4 pears
3/4 cup (180 mL) brown sugar
1 vanilla bean
Pinch salt
Pinch cinnamon
1 3/4 Tbsp (25 mL) Pernod, or 1/4 tsp (1 mL) ground anise

Preheat oven to 425 F (220 C). Peel, core, and cut each pear into 6 wedges. Mix pear wedges with all remaining ingredients and spread on baking sheet. Place in oven for approximately 6 to 7 minutes. Flip pears and bake for another 6 minutes or until browned. Do not overcook pears. Cool at room temperature.

Chocolate Chantilly Cream

2 cups (500 mL) whipping cream (35 percent)
4 oz (113 g) bittersweet chocolate, chopped
4 oz (113 g) milk chocolate, chopped

Bring cream to a boil and then pour slowly over the chopped chocolate in a bowl while mixing to create a smooth texture. Place the mixture in the fridge for 12 hours.

Maple Streusel Crumble

1/4 lb (125 g) salted butter
1/2 cup (125 mL) maple sugar (or brown)
1/3 cup (30 mL) ground walnuts
1 cup (250 mL) flour

Preheat oven to 310 F (155 C). Rub all ingredients together until crumbly. Spread on greased baking tray and bake in oven for 12 minutes or until cooked. Be sure to mix several times during baking to ensure even baking. Let cool at room temperature and store in sealed container to keep the crunchiness.

To serve: Whip the cold chocolate cream until soft peaks form. Spoon or pipe chocolate cream into martini glasses. Place warmed pear wedges on top of chocolate cream. Sprinkle with maple streusel crumble. Serves 6.

source: "A taste of Eden", from alive #317, March 2009