Double Chocolate Pear Sundaes Recipes

CHOCOLATE-DIPPED PEARS

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.

CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD

Steps:

• First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
• Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.

ASIAN PEAR CARAMEL SUNDAES

Steps:

• Place the sugar in a small saucepan and cook over medium heat until it has melted and begins to bubble, 1 to 2 minutes. Continue cooking until it turns light amber in color, 1 to 2 minutes longer, making sure to watch very closely to prevent burning. Immediately add the butter and cream and whisk until combined (it will bubble and boil, but just keep whisking!).
• Add the diced Asian pear to the caramel and cook until the pear is al dente, 2 to 3 minutes. Stir in the vanilla and salt and serve over your favorite ice cream with a dollop of whipped cream.

CHOCOLATE - PEAR SUNDAES

Steps:

• Drain pears, reserving syrup.
• In small bowl combine fude topping, honey, and orange peel.
• Add 1 to 2 teaspoons reserved pear syrup to thin.
• Just before serving, spoon topping over pear halves in dessert dishes.

PEAR SUNDAE FRENCH TOAST

Steps:

• In a skillet, combine 1/4 cup brown sugar, 2 tablespoons butter and 1/4 teaspoon cinnamon; cook and stir until sugar dissolved. Add pears; cook until tender. , In a bowl, combine the eggs, milk, vanilla, nutmeg, and remaining brown sugar and cinnamon. Dip bread in egg mixture to coat each side. Melt remaining butter in a skillet. Fry bread over medium heat for 2 minutes on each side or until golden brown. Top with ice cream and pear mixture.

ULTIMATE CHOCOLATE SUNDAES

Steps:

• In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
• Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
• To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
• *Note: If using large pears, use only 2 pears and cut into fourths.

POACHED PEAR SUNDAES

Steps:

• Bring water, honey and orange peel to boil in heavy medium saucepan. Add pears. Cover and simmer over medium-low heat until pears are tender but still firm, about 12 minutes. Refrigerate pears in poaching liquid until cold, about 3 hours. (Pears can be prepared 1 day ahead.)
• Slice pears. Arrange slices decoratively in 2 dishes. Top with 1 scoop vanilla ice cream. Drizzle chocolate syrup over. Garnish with whipped cream and grated chocolate.

SWEETHEART SUNDAES

Steps:

• In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from the heat; stir in peanut butter until smooth. Cover and refrigerate until serving. , Divide half of the peanut butter mixture among six parfait glasses; top with a scoop of ice cream. Repeat layers. Sprinkle with peanuts. Garnish with a chocolate heart if desired.

PEAR-CARAMEL ICE CREAM SUNDAES

Steps:

• For Ice Cream:
• Melt butter in heavy 10-inch skillet over medium-low heat. Add sugar and cook until sugar melts (mixture will be grainy for first 10 to 12 minutes) and turns deep amber, stirring occasionally and pressing on sugar lumps to break up, about 20 minutes. Add pears (caramel will bubble and harden). Increase heat to medium-high and boil until liquid thickens and pears are very tender, breaking up large pieces of caramel and stirring occasionally, about 14 minutes. Transfer mixture to blender.
• Beat yolks to blend in medium bowl. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolks. Return cream mixture to same saucepan. Stir over low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil. Immediately add to pear mixture in blender. Add brandy if desired. Blend until smooth. Cover custard and refrigerate until well chilled.
• Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream until firm. (Can be prepared 1 week ahead. Keep frozen.)
• For Pears:
• Melt butter in heavy large skillet over medium-low heat. Add sugar and cook until sugar turns deep amber, stirring occasionally and breaking up sugar lumps, about 20 minutes. Add pears and sauté until tender but not mushy and caramel thickens slightly, about 9 minutes.
• Arrange 6 pear slices decoratively on each of 6 plates or in shallow bowls. Scoop ice cream atop pears. Drizzle with caramel syrup from skillet and serve.