Chocolate Brownie and Pear Variation

5 from 6 votes
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 265 kcal


Chocolate Brownie:

  • 200 g Chocolate
  • 150 g Butter
  • 3 Pc. Eggs
  • 175 g Cane sugar
  • 100 g Flour
  • 1 tsp Baking powder

Spice pears:

  • 100 g Powdered sugar
  • Pears
  • 100 g Port white
  • 200 ml Water
  • 1 Pc. Cinnamon stick
  • 3 Capsules Cardamom
  • 3 Pc. Cloves

Pear sorbet:

  • 600 g Pears
  • 1 Pc. Lemon (juice)
  • 150 ml Water
  • 225 g Sugar
  • Cinnamon
  • Vanilla

Ginger curd:

  • 15 g Ginger root
  • 50 ml Freshly squeezed lemon juice
  • 50 g Butter
  • 125 g Sugar
  • 2 Pc. Eggs


Chocolate Brownie:

  • Melt the butter and chocolate, then beat the eggs and sugar until frothy. Mix the egg and chocolate masses and fold in the flour and cocoa.
  • Now put in a greased and floured form and bake in the oven at 175 ° C for about 25 minutes. The dough should still be bulky, but well baked.

Spice pears:

  • Let the icing sugar caramelize, pour on water and wine, then add the spices and let the pear balls simmer gently in the stock for about 1 hour.
  • Then pour everything into a glass and let it steep for another 3-4 hours.

Brin sorbet:

  • For the pear sorbet, first bring the sugar and water to the boil. Remove from heat and let cool down.
  • In the meantime, peel, core and dice the pears. Puree together with the cooled sugar water and lemon juice.
  • Pre-freeze in the freezer. Then place in the ice cream maker and freeze the pear sorbet for about 20-30 minutes, depending on the device.

Ginger curd:

  • Peel and finely chop or grate the ginger. Heat the lime juice with butter until the butter melts. Add sugar and ginger and heat while stirring until the sugar dissolves.
  • Whisk the eggs, slowly pour in the hot sugar-butter mixture and stir well. Then put the mixture back into the pot.
  • Heat over low to medium heat while stirring until the curd thickens, it should not boil.
  • Pour the curd through a sieve into clean, hot-rinsed glasses. Close the jars and let them cool down. The curd can be kept for 1-2 weeks if well chilled.


Serving: 100gCalories: 265kcalCarbohydrates: 40.2gProtein: 1.5gFat: 10.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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