POACHED PEARS WITH CHOCOLATE SAUCE
A simple baked pear becomes an elegant dessert when drizzled with chocolate sauce that's laced with cinnamon, vanilla and nutmeg. This light and lovely dessert is from Payson, Arizona's Patti Haggard.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.
Nutrition Facts : Calories 187 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 5g fiber), Protein 3g protein.
CHOCOLATE-DIPPED PEARS
The small stature and low calorie count of Forelle pears make them ideal when you need just a little something sweet, although you can dunk any type, from a plump Bartlett to an elegant Bosc.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate. Transfer to a parchment-lined plate, and refrigerate until chocolate has set, at least 15 minutes (and up to 2 hours). Bring to room temperature before serving.
Nutrition Facts : Calories 265 g, Fiber 5 g, Protein 3 g, SaturatedFat 7 g, Sodium 2 g
PEARS IN CHOCOLATE SAUCE
Delight your family with this elegant and delicious dessert.
Provided by MONICA SELF
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
- In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
- In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
- Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 71.7 g, Cholesterol 19 mg, Fat 15.3 g, Fiber 8 g, Protein 2.9 g, SaturatedFat 9.4 g, Sodium 27.2 mg, Sugar 55.3 g
VANILLA POACHED PEARS WITH CHOCOLATE SAUCE AND ICE CREAM (A.K.A. "POIRE BELLE HELENE")
Steps:
- Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
- Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes.
- Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy.
- Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve.
PEARS WITH CHOCOLATE SAUCE
A good recipe for chocolate sauce is invaluable. Put everything out on the table and let everyone help themselves
Provided by John Torode
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.
- When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.
- Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.
Nutrition Facts : Calories 602 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
PEARS IN CHOCOLATE FUDGE BASKETS
I love making desserts w/fresh fruits, esp pears. This lovely dish is best served warm, so a special family dinner or an informal dinner party where you can be excused from your guests to manage the finishing touches would be ideal. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France. (Have never timed myself fixing this & the prep/cooking times overlap a lot, so times are my best estimate.)
Provided by twissis
Categories Dessert
Time 55m
Yield 6 Whole Pears, 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel pears (leaving stems attached), scoop out cores from the base & cut a slice from the non-stem end of the pears so they will stand when served. Brush all cut surfaces w/lemon juice to prevent them from browning.
- Put sugar & water in a lrg saucepan. Heat gently till the sugar dissolves. Add pears & the cinnamon stick w/any remaining lemon juice. If necessary, add more water so the pears are almost covered.
- Bring to a boil, lower heat to simmer, cover pan & simmer pears gently for 15-20 min or til they are just tender when pierced w/a skewer.
- While pears are poaching, make sauce. Place cream, sugar, butter, corn syrup & milk in a heavy saucepan. Heat gently till the sugar has dissolved & the butter & syrup have melted. Then bring the sauce to a boil.
- Boil (stirring constantly) for about 5 min or till the sauce is thick. Remove from heat & stir in the chocolate (a few squares at a time) till melted & set aside.
- When pears are finished poaching, remove cinnamon stick, use a slotted spoon to transfer pears to a dish & keep warm.
- Boil poaching liquid rapidly to reduce to a syrup of about 4 tablespoons Then stir the syrup into the chocolate sauce.
- Place pears in individual bowls, pour the sauce evenly over the 6 pears & serve immediately.
- NOTE: If you prefer to do all the prep ahead & serve cold, chill pears well & dip the bottom half of ea pear in the sauce by carefully holding the stem end or by using a fork. You'll get a "true" basket effect doing this. You can also create a scalloped effect by tilting them slightly in the sauce at intervals. If you work fast & want to get more fancy, affix slivered almonds to the edges of the chocolate sauce.
Nutrition Facts : Calories 470.5, Fat 19.4, SaturatedFat 12, Cholesterol 67.4, Sodium 42.6, Carbohydrate 77.1, Fiber 4.3, Sugar 63.3, Protein 2.1
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