Poached fresh pears in white burgundy with ch
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Poached fresh pears in white burgundy with ch
  Sauces    Pears  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49205. Report a problem with this recipe.
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      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
      6    Cloves
      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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Recipe ID 49205 (Apr 03, 2005)

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