1. 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

2. Learning Intentions
To demonstrate the safe practice of poaching

3. 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

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