This is the Ile d'Orleans Pears recipe.
- Prep: 15 min
- Cooking: 10 min
- 7 oz (210 g) chocolate
- 4 ripe pears
- 1/4 cup (60 mL) butter
- 1 cup (250 mL) 35 % cream
Break the chocolate into small pieces.
Peel the pears and slice them thinly.
Butter the inside of 4 sheets of aluminium foil with a pastry brush. Divide the chocolate and the pears among the sheets. Pour over 35 % cream. Add a knob of butter to each and seal foil to form a bag.
Place on the grill and cook for 10 minutes over a medium low heat.
Jean Soulard, Executive Chef, Le Château Frontenac