Poached fresh pears in white burgundy with ch
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49205. Report a problem with this recipe.
Title: Poached fresh pears in white burgundy with ch
Categories: Other sauce
Yield: 6 Servings
6 lg Fresh pears
1 1/2 qt White wine
1 c Sugar
2 Cinnamon sticks
1 c Heavy cream
4 Squares bitter chocolate
2 1/2 c Powdered sugar
1/2 c Butter -- (or margarine)
1/2 c Strong coffee
STEP ONE: Select large firm pears. Peel pears, leaving the stems.
Core from the bottom, leaving a 3/4-inch hole. Bring the white wine,
sugar, and seasoning to a boil in a saucepan. Place the pears in the
wine and simmer until tender. Be careful not to overcook. Set aside
and let the pears cool in the wine.
STEP TWO: Chocolate Sauce-- Put cream, chocolate, powdered sugar,
butter, and strong coffee in a double boiler and heat for 30 minutes
or until the chocolate is melted. Mix well.
STEP THREE: Drain the pears, spoon the chocolate sauce in a nice stem
glass or a bowl, and place the pears in the center. Garnish with
fresh mint leaves.
CHEF'S NOTE: These pears are excellent served over French Vanilla ice
cream and topped with chocolate sauce.
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