Pears
George Brookshaw
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Chocolate Hazelnut Torte with Poached Pears
Bon Appetit October 1980

Poached Pears:
2 cups water
2 cups granulated sugar
Three 1-inch strips lemon peel
One 1-inch piece cinnamon stick
One 1-inch piece vanilla bean, split, or 1 tablespoon vanilla extract
3 large ripe pears
1/2 lemon

Chocolate Hazelnut Torte:
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup (1/2 stick) unsalted butter
3 egg yolks, room temperature
1 tablespoon pear liqueur
3 egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
1/2 cup (3 ounces) husked hazelnuts, toasted and ground
1/4 cup all-purpose flour, sifted

Ganache:
1 1/2 cups whipping cream
15 ounces bittersweet chocolate, coarsely chopped
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pear liqueur
1/4 cup (1 1/2 ounces) husked hazelnuts, toasted and chopped
1/2 cup whipping cream, whipped

For pears, combine water, sugar, lemon peel, cinnamon stick and vanilla bean in heavy large saucepan. Cook over low heat, swirling pan occasionally, until sugar is dissolved. Increase heat and simmer gently for 10 minutes. Peel pears; halve lengthwise and rub with cut lemon (do not core). Add to simmering liquid. Cover and poach until tender, about 15 minutes, turning halfway through cooking time. Let pears cool in poaching liquid.
For torte, preheat oven to 350 degrees F. Line 8-inch round cake pan with circle of parchment paper. Butter and flour paper, shaking out excess. Bring water to boil in bottom of double boiler; turn off heat. Combine chocolate and butter in top of double boiler and stir until melted and smooth. Let cool.
Remove pears from poaching liquid using slotted spoon. Measure 1/3 cup liquid into medium mixing bowl; reserve remaining liquid. Add egg yolks and beat until thick and lemon-colored, about 5 minutes. Gently stir in melted chocolate and 1 tablespoon liqueur. Beat egg whites until foamy. Add salt and cream of tartar and continue beating until stiff but not dry. Combine ground hazelnuts and flour. Fold whites into yolks alternately with hazelnut mixture, ending with whites. Pour into prepared pan. Tap pan on counter to remove air bubbles. Bake until torte is puffed and tester inserted in center comes out clean, about 25 to 30 minutes. Let cool 10 minutes. Unmold; wrap in plastic bag and refrigerate.
For ganache, bring 1 1/2 cups cream to boil in heavy saucepan. Remove from heat and add chocolate and butter; stir occasionally until melted and smooth. Strain into bowl. Stir in liqueur and 2 tablespoons poaching liquid. Refrigerate until thickened, 2 to 3 hours.
Place torte on work surface. Beat 1/3 of ganache in small bowl until fluffy. Spread over top and sides of torte. Core pears and pat dry with paper towels. Arrange on top of ganache cut side down with small ends facing center. Place torte on rack and set over jelly roll pan. Spoon remaining 2/3 of ganache over torte, covering completely. Transfer to serving plate. Decorate serving plate with chopped hazelnuts and tiny rosettes of whipped cream. Chill several hours. Let stand at room temperature at least 30 minutes before serving.
 

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