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
TRAY-BAKED MERINGUE WITH PEARS, CREAM, TOASTED HAZELNUTS AND CHOCOLATE SAUCE
This dish, to me, is an assembly of wonderful sweet friends. Having 1 slab of meringue means serving it is dead easy. Feel free to make up your own topping combinations. Other good ones I really like are chestnut puree mixed with cream and chocolate, or other soft fruits with praline, or mixed toasted nuts and cream.
Provided by Jamie Oliver
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 300 degrees F and line a baking sheet with a sheet of waxed paper.
- Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
- Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown.
- Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3 slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan, stirring with a spoon until it's all melted.
- Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a kitchen towel) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straightaway. If you're making this in advance, get everything ready and assemble at the last minute.
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.
PEARS WITH SPEEDY CHOC SAUCE
This super-quick pud is a crowd-pleaser - and is easily dressed up for grown-ups with a splash of Disaronno
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Drain the pears over a small pan. Divide between 4 dessert glasses or bowls. Boil the syrup on a high heat until reduced and thick. Take off the heat and stir in the chocolate until melted.
- Add 2 scoops of ice cream onto each portion of pears and pour over the hot choc sauce. Top with the chopped nuts.
Nutrition Facts : Calories 354 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 51 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.19 milligram of sodium
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
POACHED PEARS WITH CHOCOLATE-PEAR SAUCE
From Bon Appetit, a lovely dessert for any occasion.Here's a little number you can whip up for a romantic after dinner dessert. Pear nectar can be found in the canned juice section of your market. The brand I use is Kern's. This is a nice change from some of the heavier desserts, and you still get the chocolate! Poaching time varies, depending on how ripe your pears are.
Provided by FLUFFSTER
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir pear nectar, white wine and sugar in a heavy large saucepan over med.high heat until sugar dissolves and syrup comes to a boil.
- Add pears to syrup in saucepan.Cover pan, reduce heat to med.- low, and simmer until pears are tender, about 8 minutes.
- Using slotted spoon transfer pears to plate.
- Increase heat to med.- high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat.
- Add chocolate; whisk until chocolate melts and sauce is smooth.
- Place 1 warm pear half on each plate. Top with warm chocolate sauce. Or, cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with sauce, rewarming sauce, if desired.
Nutrition Facts : Calories 157.9, Fat 0.1, Sodium 4, Carbohydrate 36, Fiber 3.8, Sugar 24, Protein 0.5
TRAY BAKED MERINGUE W PEARS, CREAM, TOASTED HAZELNUTS, CHOCOLATE
this dish to me, is a assembly of wonderful sweet friends. having one slab of meringue means serving it is dead easy. feel free to make up your own topping combination. Other good ones I really like are chestnut puree mixed with cream and chocolate or other soft fruits with praline
Provided by dylan and nias mommy
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 150°C/300°F/gas mark 2 and line 40 x 25cm baking tray with a sheet of greaseproof paper.
- Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.
- Whisk on medium until the whites form firm peaks.
- With your mixer still running, gradually add the sugar and the pinch of salt.
- Turn the mixer up to the highest setting and whisk for about 7-8 minutes, until the meringue mixture is white and glossy, to test whether it's done you can pinch some between your fingers- if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
- Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray, spoon the meringue out onto the paper, using the back of a spoon, shape and swirl it into a A4 size rectangle.
- Place in the preheated oven and bake for a hour or until crisp on the outside and a little soft and sticky on the inside, at the same time bake the hazelnuts on a separate tray in the oven for a hour or until golden brown.
- Drain the tin of pears, reserving the syrup from the tin, cut each pear into 6 slices.
- Pour the pear syrup into a saucepan (with the ginger) and warm gently over a medium heat until it starts to simmer.
- Take off the heat and snap the chocolate into saucepan with the syrup, stirring with a spoon until its all melted.
- Take the meringue and hazelnuts out of the oven and leave to cool.
- Place the meringue on a nice rustic board or platter.
- Whip the cream with the icing sugar and vanilla seeds until it forms smooth soft peaks.
- Smash the toasted hazelnuts (in a tea towel) and sprinkle half of them over the meringue.
- Spoon half the whipped cream over the top of the meringue and drizzle with some of the chocolate syrup sauce.
- Divide most of the pear pieces evenly over the top, pile on the rest of the whipped cream, drizzle with the chocolate syrup sauce and the rest of the hazelnuts.
- Serve straight away.
Nutrition Facts : Calories 719.9, Fat 56.9, SaturatedFat 29, Cholesterol 93.2, Sodium 168.6, Carbohydrate 58.4, Fiber 8.2, Sugar 42.9, Protein 11.6
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