Iced Pear Terrine with Calvados and Chocolate Sauce Recipe

Iced Pear Terrine with Calvados and Chocolate Sauce Recipes

This terrine, based on a classis French dessert, makes a refreshing and impressive end to any meal. For flavor, be sure the pears are fully ripe.

Ingredients :

1.5kg/ 3-3.6 lb

115g/ 4 oz


90ml/ 6 tbsp



For the Sauce

200g/ 7 oz

60ml/ 4 tbsp

200ml/ 7 fl oz

30ml/ 2 tbsp

Williams pears

caster sugar

whole cloves


juice of 1 lemon

julienne strips of unwaxed orange rind, to decorate


plain chocolate

hot strong black coffee

double cream

Calvados or brandy

Method :
  1. Peel, core and slice the pears.

  2. Place them in a saucepan with the lemon juice, sugar, cloves and water.

  3. Cover and simmer for 10 minutes.

  4. Remove the cloves.

  5. Allow the pears to cool.

  6. Process the pears with their juice in a food processor or blender until smooth.

  7. Pour the puree into a freezer proof bowl, cover and freeze until firm.

  8. Meanwhile line a 900g/ 2lb loaf tin with clear film.

  9. Allow the film to overhang the sides.

  10. Spoon the frozen pear puree into a food processor or blender.

  11. Process until smooth.

  12. Pour into the prepared tin, cover and freeze until firm.

  13. Make the sauce.

  14. Break the chocolate into a large heatproof bowl set over a saucepan of hot water.

  15. When the chocolate has melted, stir in the coffee until smooth.

  16. Gradually stir in the cream and then the Calvados or brandy.

  17. Set the sauce aside.

  18. About 20 minutes before serving, remove the tin from the freezer.

  19. Invert the terrine on to a plate, lift off the clear film and place the terrine in the fridge to soften slightly.

  20. Warm the sauce over hot water.

  21. Place a slice of terrine on each dessert plate and spoon over some of the sauce.

  22. Decorate with julienne strips of orange rind and serve at once.

Serves 8

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