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 IN MERINGUE WITH CHOCOLATE SAUCE
Steps:
- Soak almonds, glace fruit, and 1/4 cup rum together overnight.
- Preheat oven to 450 degrees F. Combine water, cinnamon, and jam in a large saucepan. Boil until well incorporated and syrupy. Reduce heat. Add pears and cook gently for 5 minutes. Remove to an ovenproof dish. Fill cavities with crystallized fruit. Reserve pan syrup, discarding cinnamon bark.
- Beat egg whites until stiff. Fold in confectioners' sugar. Pipe this meringue over pears. Dust with confectioners' sugar and bake for 5 minutes.
- Stir chocolate pieces into warm syrup and add rum.
- Serve pears on a heated platter, surrounded with warm chocolate sauce.
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
CRACKED-PEPPER CREAM SAUCE
Steps:
- Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
- Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 0 grams
CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE
From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.
Provided by DeSouter
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
- Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
- Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
- Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
- TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
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.
POACHED PEARS WITH CHOCOLATE-PEAR SAUCE
Provided by Gail Conde
Categories Chocolate Fruit Dessert Wheat/Gluten-Free Pear White Wine Spring Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-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, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with ice cream and sauce, rewarming sauce, if desired.
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 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
PEARS WITH CHOCOLATE SAUCE AND CRACKED BLACK PEPPER
I got this out of a Spanish cooking magazine called "Cocina Facil" while there over Christmas. What an elegant dish to serve guests! And you wouldn't believe how easy it is...
Provided by canarygirl
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place water in a medium sized saucepan, add sugar and bring to a boil (to make the syrup).
- Boil 5 minutes, and then add pears.
- Boil 10 more minutes (or until tender, but NOT mushy--they should still be firm), gently turning several times.
- Allow pears to cool to room temperature in the syrup.
- Heat cream, butter and chocolate over medium heat, stirring constantly until chocolate is disolved.
- Add a little bit of the syrup from the pears and the liquer and whisk until the sauce has a smooth texture, not too thin.
- Place pears in serving bowls or dessert cups, and cover with chocolate sauce.
- Sprinkle with just a bit of freshly ground black pepper.
Nutrition Facts : Calories 608, Fat 39.2, SaturatedFat 24.3, Cholesterol 56, Sodium 66.4, Carbohydrate 76.7, Fiber 12.2, Sugar 54.2, Protein 6.8
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