- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes plus cooling
- Effort: medium
- 4 pears, peeled and cored
- 1 egg
- 1 tsp cornflour
- packet of spring roll wrappers
- vegetable oil, for deep-frying
For the poaching syrup:
- 200 g caster sugar
- pared zest and juice of 2 limes
- 2 stalks lemongrass, bruised
- 4 star anise
For the chilli chocolate dip:
- 100 g dark chocolate, 70% cocoa solids
- pinch of chinese five spice
- 2 red chillies, eseeded and finely chopped
- 100 ml double cream
- knob of butter
- splash of Cointreau, Grand Marnier or other orange liqueur
1. Make the poaching syrup: Put the sugar, lime zest and juice, lemon grass and star anise in a large saucepan with 1 litre of water, bring to a simmer, stirring from time to time.
2. Poach the pears in the syrup for 20 minutes until tender. Allow the pears to cool in the liquid.
3. Drain the cooled pears from the syrup and chop into fairly small cubes. Boil the syrup until thick, and reserve.
4. Mix the egg with the cornflour in a small bowl. Brush a spring roll wrapper with the egg mix, place another one on top the opposite way to create a 'Star of David' shape and brush again with egg mix. Place some of the pear in the centre, pull the sides in and roll up into a spring roll. Make seven more in the same way.
5. Heat oil for deep-frying to 170°C/gas 3 and deep-fry the spring rolls until golden brown. Remove and drain on paper towel.
6. Make the chilli chocolate dip: In a heatproof bowl set over a pan of simmering water, but not touching the water, melt the chocolate with the five-spice powder, chillies, double cream and butter, finishing with a good splash of orange liqueur to add taste and texture.
7. To serve: Cut the cooked spring rolls in half and arrange on a large serving platter, drizzle the reserved syrup drizzled all over them and serve the chilli chocolate dip in a bowl.
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