Jane Austen moment in Persuasion
To hear them talking so much of Captain Wentworth, repeating his name so often, puzzling over past years, and at last ascertaining that it might, that it probably would, turn out to be the very same Captain Wentworth whom they recollected meeting, once or twice, after their coming back from Clifton--a very fine young man--but they could not say whether it was seven or eight years ago, was a new sort of trial to Anne's nerves. She found, however, that it was one to which she must inure herself. Since he actually was expected in the country, she must teach herself to be insensible on such points. And not only did it appear that he was expected, and speedily, but the Musgroves, in their warm gratitude for the kindness he had shewn poor Dick, and very high respect for his character, stamped as it was by poor Dick's having been six months under his care, and mentioning him in strong, though not perfectly well-spelt praise, as "a fine dashing felow, only two perticular about the schoolmaster," were bent on introducing themselves, and seeking his acquaintance, as soon as hey could hear of his arrival.
Poached Pear & Almond Cake With Melting Chocolate - Cocottes de poire, crème d’amandes et chocolate fondu
Adapted from the cookbook “ Cocotte minus !” from Frédéric Berqué
4 pears ( D’Anjou or Abate Fetel)
1 cinnamon stick
¾ litre of water
1 tbsp ground pistachio
For almond cake
80g ground almond
60g icing sugar
100g thick/ double cream
100g dark chocolate
1 tbsp water
1) Combine water with sugar & cinnamon stick in a saucepan over high bring to a boil. Stir till sugar dissolved.
2) Peel pears & sprinkle them with lemon juice. Place pears in boiling cinnamon syrup & let the pears to simmer for 10 to 15 minutes or till tender. Turn time to time the pears to ensure even cooking. *The poaching time will vary depending on the variety of pear and degree of ripeness
3) For the almond cake: Beat egg yolks, cream & icing sugar till creamy. Fold in ground almond till well combined.
4) Beat egg white with a pinch of salt till stiff peaks. Gradually fold in egg white into cream mixture till well incorporate.
5) Preheat oven to 200°C & grease ramekins with butter. Pour & fill half of the ramekin with almond cream mixture. Place poached pear in the center of ramekin. Bake for 20 minutes.
6) For melting chocolate sauce: Melt chocolate & butter with water on double boiler / bain marie till smooth texture. Drizzled warm chocolate sauce over the poached pears & sprinkle some ground pistachio.
I'm entering this recipe to We Should Cocoa challenge hosted this month by Laura of How To Cook Good Food & co- hosted with Choclette of Chocolate Log Blog. This month's theme is Almond & Chocolate of course.
Aquilegia flowers from my garden