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 COVERED WITH CHOCOLATE
This is a simple dessert, which is made with pears and chocolate, and it's very sweet!!
Provided by Mariana, Helena e Margarida
Categories Desserts Chocolate Dessert Recipes
Yield 5
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
- In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 47.6 g, Fat 7.4 g, Fiber 5.9 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 1.4 mg, Sugar 38.1 g
CHOCOLATE-TRUFFLE STUFFED PEAR WREATH
This beautiful tart will make a gorgeous centerpiece at your holiday party. Its lightly spiced pears wrapped in buttery puff pastry hide a surprise?a molten chocolate center.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds and orange zest in a medium pan over medium-high heat and bring the poaching liquid to a boil. Nestle the pear halves curved-side down in the poaching liquid (it is okay if they aren't fully submerged). Reduce the heat to medium-low and simmer for 15 minutes. Turn off the heat, flip the pears over so the opposite side is now submerged and allow the pears to cool to room temperature in the poaching liquid, about 45 minutes.
- Meanwhile, roll out a sheet of the puff pastry on a lightly floured surface to a 12-inch square; this will be the bottom of your wreath.
- Roll out the second sheet of puff pastry on a lightly floured surface to a 12-by-13-inch rectangle. Trim off a 1-by-12-inch strip, then cut twelve 1-inch leaf shapes out of the dough with a paring knife. Gently press the paring knife blade into each leaf to make the impression of veins on the leaves, and set the leaves aside for later.
- Working vertically, cut a column of 1 1/2-inch vertical slits in the remaining 12-inch square of dough, leaving 1/4-inch of space in between each slit. Space a second vertical column of slits 1/2-inch from the first with the first slit of the second column starting halfway down the first slit in the first column and finishing halfway down the second slit in the first column. Continue this pattern until the entire square of dough is marked. Stack the top and bottom tart doughs and the leaves on a baking sheet with parchment between each and cover with plastic wrap. Chill in the fridge until the dough is firmer and easier to work with, about 20 minutes.
- Place the bottom piece of puff pastry on a sheet of parchment paper and assemble the tart by placing a 3-inch bowl in the center. Stuff each pear center with a chocolate truffle and arrange the 6 pear halves cut-side down with the stem ends pointing out around the bowl, leaving a 3/4-inch space between the bottom of the bowl and the bottoms of the pears.
- Brush the dough surrounding the pears with the egg white. Place the dough with the slits over the top of the pears and gently stretch it to create diamond-shaped openings. Press the dough down all around each pear to seal it. Use a paring knife to cut around the perimeter of the bowl, and remove the bowl and the central piece of dough. Press to seal that edge as well. Use your paring knife to trim the extra dough from the edges, following the outline of the pears, leaving a 1/2-inch border of the dough.
- Brush the tops of the puff with the egg white. Attach 2 leaves to the stem end of each pear, and brush those with egg wash too. Sprinkle the tart with sanding sugar. Use the parchment to carefully transfer the tart to an 18-by-13-inch baking sheet.
- Bake the tart until the pastry is risen and golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
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