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Poached Pears with Chocolate Glaze
in Diana's Recipe Book
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Here's a beautiful and delicious dessert for your next party or holiday dinner; sweet, chocolatey, and refreshing. If possible, use Bosc pears. They tend to stand up very well for this type of dessert.
3 cups water
1/2 cup granulated sugar
1 lemon peel twist (2-inch)
6 fresh ripe Bosc pears
6 ounces (best quality) semi-sweet baking chocolate
2 tablespoons vegetable shortening
Combine water, sugar and lemon twist in a large saucepan; bring to a boil. Peel pears and trim slightly to level bottom; remove core from blossom end, leaving stem intact. Add pears to poaching liquid; reduce heat. Cover and simmer gently about 8 to 10 minutes or until tender when pierced with tip of sharp knife; turn and baste occasionally. Remove pears from liquid; stand on flat dish. Cool. Melt chocolate and shortening over very low heat. Dry pears with paper towels. Holding each pear carefully by the stem, spoon chocolate mixture over pear to coat. Let stand in cool pace to set chocolate. Arrange pears on serving dish.
Makes 6 servings.
|Date: June 4, 2002|