Poached Pears With Chocolate Drizzle Recipes

POACHED PEARS WITH CHOCOLATE SAUCE

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.

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 CHOCOLATE SAUCE

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.

POACHED PEARS WITH DARK CHOCOLATE

Steps:

• Bring ginger, honey, and water to a boil over high heat in a medium pot. Reduce heat to medium and let simmer 5 minutes.
• Meanwhile, peel pears and halve lengthwise. Use a melon baller to scoop out cores. Gently lower pears into pot. Cover surface with a round of parchment paper.
• Cook pears until a paring knife slides easily into them, about 10 to 15 minutes, depending on ripeness. Remove with a wooden spoon and transfer to a bowl. Pour poaching liquid over. Serve warm or chilled.
• To serve, place pear halves in a bowl and drizzle with melted chocolate.

SWEET CHOCOLATE PEARS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pears in a small ovenproof pan. Mix orange juice with 1/4 cup sugar and pour over pears.
• Cook in preheated oven for 30 to 40 minutes; occasionally turn and sprinkle remaining sugar over pears. Remove pears from oven when soft and let cool.
• Pour orange juice mixture into a medium saucepan and simmer over medium heat until mixture thickens to the consistency of cream; remove from heat.
• In a small saucepan over medium-low heat, melt chocolate. Add a few tablespoons of hot milk if the chocolate becomes too thick to stir.
• Put each pear in a small bowl. Pour the creamy orange sauce over each pear, then drizzle chocolate on top; serve warm.