Poached pears and rasp couli/choc sauce Starter Tasks: Personal hygiene Collect ingredients/recipe Start to peel your pear. Poached pears and rasp couli/choc sauce N5 HPC

Learning Intentions To demonstrate the safe practice of poaching

Poached pears and rasp couli/choc sauce Method Pears: 1. Measure 150mls water and pour it into the saucepan. 2. Add the cinnamon stick and syrup to the pan. 3. Put the pan on a low heat. 4. Wash, peel and core the 2 pears. 5. Poach them in the liquid until they are transparent but firm. 6. Take the pan off the heat and allow the pears to cool in the syrup. Sauce: 1. Measure 125 mls water and put in the pan. 2. Break up chocolate and add it to the water. 3. Put the pan on a low heat until the chocolate melts. 4. Add 2 teaspoon caster sugar to the chocolate mixture in the pan and simmer the sauce on a very low heat until the sauce thickens slightly. 5. While the sauce is simmering put 2 level teaspoons cornflour in the small bowl. 6. Add 1 tablespoon water to the cornflour and blend it well. 7. Add the blended cornflour to the saucepan and boil for 1 minute. 8. Take the pan off the heat and stir in a very small piece margarine and 1 x 15ml spoon single cream. 9. Use a draining spoon to lift the pears out of the pan on to a plate. 10. Pat the pears dry with paper towel and arrange them in a serving dish – put the rounded side up. 11. Pour the sauce over the pears and sprinkle 2 teaspoon chopped nuts on top. Ingredients 150mls water cinnamon stick 1 tablespoon syrup 2 pears. 125 mls water 100g dark chocolate 2 teaspoon caster sugar 2 level teaspoons cornflour 1 tablespoon water small piece margarine 1 x 15ml spoon single cream. 2 teaspoon chopped nuts

Success Criteria Are you confident when applying a range of vegetable preparation techniques and processes?