-
Peel, core and slice the pears.
-
Place them in a saucepan with the
lemon juice, sugar, cloves and water.
-
Cover and simmer for 10 minutes.
-
Remove the cloves.
-
Allow the pears to cool.
-
Process the pears with their juice in
a food processor or blender until smooth.
-
Pour the puree into a freezer proof
bowl, cover and freeze until firm.
-
Meanwhile line a 900g/ 2lb loaf tin
with clear film.
-
Allow the film to overhang the sides.
-
Spoon the frozen pear puree into a
food processor or blender.
-
Process until smooth.
-
Pour into the prepared tin, cover and
freeze until firm.
-
Make the sauce.
-
Break the chocolate into a large
heatproof bowl set over a saucepan of hot water.
-
When the chocolate has melted, stir in
the coffee until smooth.
-
Gradually stir in the cream and then
the Calvados or brandy.
-
Set the sauce aside.
-
About 20 minutes before serving,
remove the tin from the freezer.
-
Invert the terrine on to a plate, lift
off the clear film and place the terrine in the fridge to soften
slightly.
-
Warm the sauce over hot water.
-
Place a slice of terrine on each
dessert plate and spoon over some of the sauce.
-
Decorate with julienne strips of
orange rind and serve at once.
