Florentine Chocolate Pear Pie with Vanilla Ice Cream
Courtesy of Chef Bernard, Zwilling Cooking Studio
Staub baking dish
Saucepan w/double boiler
5 oz Dark Chocolate
2 Cups Marsala wine
3 oz salted butter
3 oz powdered sugar
3 oz almond flour
1 Stick Cinnamon
4 Tbs. pine nuts
2 Star Anise
1 tsp cocoa powder
Preheat an oven to 360 degrees F
In a saucepan mix Marsala wine and sugar. Add cinnamon and star anise. Using a peeler add zest of half a lemon. Peel and core the pears. Cut in eighths. Add to the pears to the Marsala wine mixture. Bring to a simmer on medium heat. Poach for approximately 15 minutes or until soft. (Do not overcook). Strain and set aside.
Separate egg whites from egg yolks. Keep separate and set aside. Cut the butter into little cubes. Set aside. Over a double boiler, melt the chocolate. When melted remove from the stove and whisk in the butter. Mix in almond flower and powdered sugar. Blend in egg yolks. Using the finest zester, add zest of the remaining half of the lemon.
In a separate clean metal bowl, whisk the egg whites to firm peaks. Fold the egg whites into the chocolate batter. Mix in the pine nuts.
Grease a Staub baking dish with butter and dust with cocoa powder. Pour the chocolate batter into the baking dish. Divide the pear evenly on top of the batter. Push the pears lightly into the batter.
Bake in the preheated 360 degree oven for 50 minutes.
Allow to cool. Finish with powdered sugar and serve with Vanilla Ice Cream.
Serves 6 – 8 people.