Christmas Roulade with Chocolate and Vanilla Poached Pears
A playful interpretation of a yule log. Fragrant pears and creamy chocolate combine with fluffy meringue in a show-stopping pud that's very simple to pull together. Serves eight.
Ingredients
- for the poached pears
- 2-3 firm Bartlett, Anjou or Bosc pears, peeled, quartered and cored
- 300ml white wine
- 250ml water
- 100g caster sugar
- 2 whole vanilla pods, split
- 150g plain chocolate
- 400ml double cream
- 20g flaked almonds
- Icing sugar or cocoa powder, for dusting (optional)
- For the meringue
- 5 egg whites
- 275g caster sugar
Method
- Make the poached pears first. Put the wine, water, sugar and vanilla (scrape the seeds into the liquid) into a large saucepan over medium-high heat, stir to dissolve the sugar, then bring to a boil. Decrease the heat to medium-low, pop the pears into the pan, cover and cook for 10 minutes, or until the pears are tender but not falling apart. Remove the pears with a slotted spoon, cool and then chill.
- Preheat the oven to 200C/400F/ gas mark 6. Line a 33cm x 23cm swiss roll tin or large baking tray with lightly greased baking parchment.
- In a scrupulously clean bowl, whisk the egg whites until stiff. Gradually add the sugar, a tablespoon at a time, whisking between each addition. Whisk until very, very stiff and glossy, and all the sugar has been added.
- Spread the meringue mix into the lined tin. Bake for eight minutes, until golden. Lower the heat to 160C/320F/ gas mark 3 and bake for 15 minutes more, until crisp and firm to the touch. Remove the meringue from the oven and turn upside down on to a sheet of baking parchment or a clean tea towel. Remove the paper from the base of the meringue and cool for 10 minutes while you prepare the filling.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. Whip the cream, then fold into the chocolate. Cut the pears into slim slices. #Spread the chocolate mix evenly over the meringue, coming to within about 1cm of the edge. Top with a layer of pears and sprinkle with almonds. From the long end of the roulade, roll up the meringue firmly, using the paper to help you. Wrap in baking parchment and chill. Before serving, dust with icing sugar or cocoa powder.
Hugh Fearnley-Whittingstall [https://www.theguardian.com/lifeandstyle/2008/dec/20/recipe-food-christmas-pudding]