Pino Luongo

Serves 8 to 10

For the pudding:
3½ ounces semisweet chocolate
2 tablespoons unsalted butter
4 tablespoons unsweetened cocoa powder
2 tablespoons flour
3 tablespoons potato starch
5 tablespoons sugar
4 cups whole milk
¼ cup brandy

For the caramelized pears:
8 to 10 pears (1 per person), peeled but left whole
2½ quarts water
7 cups sugar
one 3-inch cinnamon stick
2 whole cloves

Make the pudding:
Cut the chocolate into small chunks. In a bowl set over a pan of simmering water, melt the chunks with the butter. When the mixture is creamy, remove the bowl from the pan. In a saucepan off the heat, combine the cocoa, flour, potato starch, and sugar. Add a small amount of the milk to make a paste, then add the rest of the milk in a stream, beating continually, until everything is dissolved and the mixture is free of lumps. Add the melted chocolate to the pan and warm the pudding over very low heat, stirring very frequently, until the mixture thickens to the consistency of pastry cream, about 15 minutes. Remove the pan from the heat, stir in the brandy, and let the pudding cool to room temperature, mixing occasionally. Refrigerate until it sets, at least 3 hours or even overnight if it’s more convenient for you.

Make the pears:
Place the pears in a casserole with the water, sugar, cinnamon, and cloves. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the pears are cooked through but still firm enough to handle without breaking apart. Remove the pears with a slotted spoon and set them aside. Turn the heat up to medium-high and cook the liquid until it reduces to a caramelized syrup, about 15 minutes. Remove the cinnamon stick and the cloves. Put the pears back in the casserole and coat them with the caramelized syrup.

Serve a scoop of pudding with a glazed pear on the side, and some syrup drizzled over it.

This recipe is from Simply Tuscan.