Les Grappes magazine with le parisien
The magazine Les
Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

Today, Raphaël Potard, home chef at La Belle Assiette in Bordeaux, presents us with his star recipe: Pear poached with Pécharmant, creamy chocolate and dried royal ice cream.
A chef's recipe, technical but quite feasible, that will impress your guests every time!


For poached pears:

  • 8 firm pears
  • 300g powdered sugar
  • 0,5L red wine (Pécharmant)
  • 0.2L of water
  • 4 rosemary leaves
  • 1 sprig of sage

For the chocolate creamer:

  • 240 g dark pastry chocolate (52% minimum)
  • 0.2L milk ½ skimmed
  • 0.2L 30% mg liquid cream
  • 3 egg yolks
  • 60g of sugar

For dried royal ice cream:

  • 300g of sifted icing sugar
  • 1 egg white
  • ½ pressed lemon
  • Fennel seeds (optional)


  1. Making the chocolate creamy cream:

  • Make a custard with milk, cream, egg yolks and sugar
  • Add the dark chocolate previously cut into pieces, then mix with a hand blender
  • Put the preparation in a rectangular dish, film it in contact with the cream and let it cool down (10 min at room temperature, then 2h in the fridge).
  • Place the preparation in a round piping bag.

  1. Production of poached pears:

  • In a saucepan that can hold all your pears, bring the wine, sugar and water to a boil, then add the rosemary and sage to the mixture
  • Wash and peel the pears, then plunge them halfway into the syrup.
  • Leave to cook over low heat (the syrup must be simmering) for about 20 minutes, covered.
    Note: Pears are cooked when the tip of the knife fits easily and evenly into the knife while maintaining a firm consistency.
  • Remove the cooked pears and allow to cool.
  • Remove the herbs and leave the syrup on the heat until a very thick syrup is obtained, keep it.
  • Cut the pears in half and remove the seeds with a spoon and leave in a cool place until the time of dressing.

  1. Realization of dried royal ice cream:

  • Preheat the oven to 170°.
  • In a mixer, mix the sifted icing sugar, egg white and juice of half a lemon and whisk at high speed for 7
    min. Note: the result is too liquid, add a little icing sugar.
  • Add the fennel seeds
  • Oil a sheet of parchment paper evenly with a brush. Place the sheet on a baking sheet.
  • Place the ice on the sheet of paper and spread evenly with a spatula until it is about 2mm thick.
  • Cook for about 7min at 170°C.
    Note: Royal ice cream is cooked when it is lightly golden.


On a plate, poach the creamy, add the pear, and fix dried ice chips, cover with syrup. You can decorate with red fruits and mint leaf.


This dessert will go very well with a bottle of Pomerol from Château des Annereaux: A silky, delicate and slightly smoky wine, ready to drink. SILVER medal at the "Pleasure Prize 2015" competition in Bettane and Desseauve 88/100 WINE ENTHUSIAST.

lesgrappes.com utilise des cookies
Learn more