Pistachio Financier with Pear & Chocolate
Servings
8people
Servings
8people
Ingredients
  • 3cups raw pistachios
  • 1 1/4cups all-purpose flour
  • 2cups sugar
  • 1teaspoon salt
  • 1/2pound unsalted butter, softened
  • 4large eggs
  • 2cups white wine
  • 2pieces star anise
  • 1cinnamon stick
  • 2cardamom pods
  • 4pears peeled
  • 1cup chopped bittersweet chocolate or chocolate chips
  • Pinchof ground nutmeg
  • Pinch of ground cardamom
  • Pinchof ground cinnamon
  • 1cup heavy cream
  • Unsweetenedchocolate, finely grated, for garnish
Instructions
  1. Preheat the oven to 350°F. Butter a cake pan. In the bowl of a food processor, combine the pistachios, flour and 1½ cups of the sugar and the salt. Process until very smooth.
  2. In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until light and flu!y, about 4 minutes. Stop the mixer and add the pistachio mix. Mix on low speed until incorporated, then increase the speed to medium. Add the eggs, one at a time, mixing until fully combined between each. Stop and scrape down the bowl if needed. The batter should be light and flu!y. Transfer to the prepared cake pan and bake until set, about 20 minutes. Remove from the oven and cool.
  3. In a medium stainless-steel saucepan over medium heat, combine the wine, spices, the remaining ½ cup sugar and the pears. Cook until the pears are just tender, about 10 minutes. Let the pears cool in the poaching liquid.
  4. In a small saucepan over very low heat, combine the chocolate, the ground spices and half of the cream. Warm, stirring occasionally, until the chocolate is fully melted, about 5 minutes. Cool to room temperature.
  5. In a medium bowl, beat the remaining cream with a whisk to stiff peaks. Add the whipped cream to the cooled chocolate and stir well.
  6. Slice the cake with a sharp knife. Divide among eight dessert plates and top each slice with a dollop of the chocolate sauce. Slice the pears in half and divide the pieces among the plates. Sprinkle the grated chocolate on top of the pears and serve immediately.