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INSTRUCTIONS
For the poached pears: Place all the ingredients (except for pears) into a saucepan over medium heat. Bring to a gentle simmer and add the pears.
Poach for approximately 15 minutes or until tender when pierced with a knife. Remove the pears and continue simmering the liquid until reduced to a light syrup consistency.
Set aside until ready to serve.
For the Chocolate Fondant: Preheat the oven to 190°C and brush the L’Étoile Collection Mini Round Cocotte with melted butter using upward strokes.
Chill briefly, then repeat with a second layer of butter. Coat each mould with caster sugar, tapping out any excess. Place onto a baking tray until ready to use.
Place the chocolate and softened butter into a heatproof bowl set over a saucepan of gently simmering water. Stir until melted, smooth and fully combined. Keep warm.
Using an electric mixer, whisk the eggs, egg yolks and icing sugar until pale, thick and doubled in volume. Reduce the mixer speed and slowly pour in the melted chocolate mixture.
Remove the bowl from the mixer. Sift over the flour and cocoa powder and gently fold through until just combined. Divide the mixture evenly between the prepared moulds, filling each halfway and adding a poached pear.
Bake for 10 minutes until the edges are set but the centres remain soft and molten. Serve with drizzle of the reduced spiced citrus syrup and a ball of vanilla ice cream.
