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|| LET'S POACH PEAR ||
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Place all ingredients in a large pot and bring to boil on the stove
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Turn down heat to a simmer and cook for 1 to 1 1/2 hours, keep on eye on the pears and gently turn them over once the liquid levels become low
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Once pears are soft remove and let drain. Leave the liquid in the pot
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Turn up heat slight and allow remaining liquid to bubble and become a runny toffee like liquid
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Remove from heat and drain, then coat pears in remaining liquid and let them drain again, set aside
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|| LETS BAKE GLUTEN FREE CAKE! ||
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Preheat conventional oven 165u00b0C/329F
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Grease a small muffin tin with 9-12 holes
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Melt shortening in small pot on stove, then take off heat
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In a blender add shortening + coffee + cocoa + molasses + vanilla + milk/vinegar mix, blend together on low until completely combined and smooth
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In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt + cinnamon and stir until evenly mixed
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Add liquid from blender to this bowl and mix on very low speed till combined
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Slowly trickle in boiling water along the side of the bowl while still mixing on very low speed
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Once water is mixed, scrape down the sides, mix again on low for a few seconds
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Pour into muffin cups filling only half way, bake 20 -25 mins, check with a toothpick through centre, if it comes out almost clean it's ready but be careful not to over bake, even if you slightly under bake it's better for gluten-free baking
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Cool in tin for 20 minutes, then flip on cake rake and let completely cool
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|| LET'S MAKE CHOCOLATE SAUCE! ||
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Melt chocolate (don't heat above 32C/89F)
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Pour coconut cream into a bowl and then pour chocolate and vanilla into cream and stir until combined, add salt to taste and set aside
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|| LET'S MAKE CHOCOLATE CUPS! || (Optional)
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To make cups, use a chocolate ball mould 30x18cm, and a small circle mould for the base approx 4.5cm wide - large button moulds are great for this
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Temper chocolate and pour into 9 moulds, saving a small amount of chocolate for later and let set
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Once it's set remove from mould by gently tapping on bench, they should fall out of the mould, if the edges of the chocolate are rigid, heat a fry pan and gently push a edges of the cup onto the heated surface and instantly remove. This should flatten the surface.
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Melt a tiny bit of chocolate and glue the half balls to the buttons to create a cup
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Mix a tiny amount of gold dust with a tiny amount of lemon essence to make a paint
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Brush cups with paint and set a side
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|| HOW TO ASSEMBLE YOUR CUPS ||
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Trim the lids off the top of the cakes and set aside, cut them in one clean piece and keep
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Carve a small amount of cake out of the middle of the bottom pieces to create a well
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Pour a small amount of sauce into the bottom of the cups
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Press cake into cups to make sure they fit and trim if needed
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Pour sauce into the well and then cover with the lids and very gently push down into cups as far as they will go
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Place a pear on top of each cup and serve
