Recipe for dark Chocolate, Star Anise and Spiced Pear Spring Rolls
2 Tbsps. honeycomb butter
4 pears, peeled, cored and chopped
2 whole Star Anise
1 tsp. ground ginger
¼ cup light brown sugar
? cup dark chocolate, chopped
Spring roll pastry
Water for brushing
Oil for frying
Cinnamon sugar for dusting
Cardamom Crème Anglaise
3 green cardamom pods
2 cups milk
6 egg yolks
½ cup sugar
Heat the butter in a saucepan and add the pear pieces. Add the star anise, ground ginger and sugar.
Cook over a low heat stirring occasionally, until the pears are soft and spiced. Remove the star anise and cool.
Stir in the chocolate.
Roll the filling into spring rolls using the water to seal the edges well.
To make the Crème Anglaise, tear the cardamom pods open and place into a saucepan with the milk. Scald the milk.
Whisk together the egg yolks and the sugar in a separate bowl. Whisk in the warm milk.
Strain the egg custard into the top of a double boiler and stir until the custard coats the back of a spoon. Set aside.
Heat the oil (190°C if using an electric fryer) and fry the spring rolls a few at a time, turning during cooking until they are evenly golden and crisp.
Drain on paper towel and then toss in the cinnamon sugar.
Serve warm with the Crème Anglaise.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor