Poached Fresh Pears In White Burgundy With Ch Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Fresh pears,
1 1/2 quart: White wine,
1 cup: Sugar,
6 Cloves: ,
2: Cinnamon sticks,
1 cup: Heavy cream,
4 Squares: bitter chocolate,
2 1/2 cup: Powdered sugar,
1/2 cup: Butter, (or margarine)
1/2 cup: Strong coffee,
Directions:
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.
CHEFS NOTE: These pears are excellent served over French Vanilla ice
cream and topped with chocolate sauce.
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston,
TX
Source from luhu.jp
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.
CHEFS NOTE: These pears are excellent served over French Vanilla ice
cream and topped with chocolate sauce.
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston,
TX
Source from luhu.jp
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