Ingredients for 4 servings:
2 ripe pears
1 tablespoon of sugar
2 tablespoons of water
A knob of butter (about 30 g)
½ glass of cognac
1 tablespoon Balsamic cream Pomegranate Leonardi
250 g of dark chocolate
Juice of ½ lemon
Preparation:
Peel the pears, cut them into 8 equal slices and, while preparing other ingredients , keep them in a bowl containing water and the lemon juice. Put the butter in a pan and, once melted, add sugar and two tablespoons of water. Melt the sugar and when it forms a white foam add the pears. Cook the pears turning them delicately so that all the sauce can cover the pieces, add cognac and let it evaporate for one minute. Remove the pears and let them cool. While waiting, cut the chocolate into small pieces and melt it in a bain-Marie. Dip the pear slices in the melted chocolate and let them cool down. When everything is cooled place the slices on a plate and garnish with balsamic pearls.
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