Poached Pear And Dried Apricots With Chocolate Sauce Recipes

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CHOCOLATE-COVERED POACHED PEARS WITH APRICOT-PECAN STUFFING AND CHILE SABAYON



Chocolate-Covered Poached Pears with Apricot-Pecan Stuffing and Chile Sabayon image

Provided by Roberto Santibañez

Categories     Chocolate     Fruit     Dessert     Poach     Passover     Pear     Apricot     Pecan     Spring     Kosher     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 25

Poached Pears
1 bottle full-bodied red wine such as Zinfandel
1/2 cup sugar
1 vanilla bean, split lengthwise
3-inch stick canela (see Tips, below)
1 teaspoon anise seeds
1 tablespoon finely grated lemon zest
6 whole Anjou pears, peeled, cored, and hollowed (see Tips, below)
Parchment paper
Stuffing
2 tablespoons unsalted butter or margarine
1/2 cup pecans, chopped
1/2 cup dried apricots, chopped
1 tablespoon light brown sugar
Chocolate Sauce
4 tablespoons unsalted butter or margarine
1/2 cup semisweet chocolate, chopped
Spicy Sabayon Sauce
4 large egg yolks
3/4 cup dry white wine
2 tablespoons sugar
1/8 teaspoon chile powder
For Serving
2 pints fresh raspberries
Six mint sprigs

Steps:

  • Poach pears
  • Cut a circle of parchment paper to fit inside mouth of a heavy large pot. Combine wine, sugar, vanilla bean, canela, anise seeds, and lemon zest in pot over medium heat. Cook, stirring, until sugar dissolves. Add pears and enough water to cover, 3 to 4 cups. Place parchment paper over pears to keep them submerged, and bring liquid to gentle simmer. Simmer until pears are just tender, about 12 minutes. Remove pears, discarding liquid, cool completely, and refrigerate until chilled.
  • Make stuffing
  • Melt butter or margarine in medium skillet over medium heat. Add pecans and cook, stirring, until lightly toasted, about 2 minutes. Add chopped apricots and cook, stirring, 1 minute more. Add brown sugar and cook mixture, stirring constantly, until light syrup develops, about 1 more minute. Remove from heat and cool.
  • Stuff pecan mixture into hollowed pears, packing tightly. Refrigerate until chilled.
  • Make chocolate sauce
  • Line baking sheet with parchment paper. Melt butter or margarine in small saucepan. Remove from heat and stir in chocolate.
  • Remove pears from refrigerator and dip into chocolate sauce, tilting and swirling pan to coat bottom half of each pear.
  • Place on parchment paper-lined baking sheet and refrigerate until chocolate is set.
  • Make sabayon
  • In metal bowl whisk together egg yolks, wine, sugar, and chile powder until well combined. Set bowl over saucepan of simmering water and cook mixture, whisking constantly, until foamy and thick enough that strokes leave a clear path, about 4 to 5 minutes. Remove bowl from over water.
  • To serve
  • Ladle sabayon into 6 shallow bowls. Place 1 pear in each bowl. Garnish with fresh mint and berries.

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE



Flambeed Vanilla-Poached Pears with Apricot Sauce image

This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!

Provided by Anna

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 40m

Yield 12

Number Of Ingredients 8

1 ½ cups water
¾ cup white sugar
½ teaspoon vanilla extract
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
½ cup rum

Steps:

  • Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
  • Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
  • To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g

POACHED PEARS WITH CHOCOLATE SAUCE



Poached Pears with Chocolate Sauce image

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

2 medium firm pears
2 cups water
3/4 teaspoon clear vanilla extract
1 cinnamon stick (2 inches)
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 tablespoon baking cocoa
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
6 tablespoons 2% milk

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.

POACHED PEAR AND DRIED APRICOTS WITH CHOCOLATE SAUCE



Poached Pear and Dried Apricots with Chocolate Sauce image

Categories     Chocolate     Dessert     Quick & Easy     Pear     Apricot     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

1/4 cup sugar
1 tablespoon dark rum
1 large pear
6 whole dried apricots, chopped
1/2 ounce fine-quality bittersweet chocolate, chopped
1/4 teaspoon vanilla

Steps:

  • In a heavy saucepan combine the sugar, the rum, and 1/2 cup water and simmer the mixture for 2 minutes. Add the pear, peeled, halved, and cored, and the apricots and poach the fruit, covered, spooning the syrup over the pear occasionally, for 8 to 10 minutes, or until the pear is tender. In a small heavy saucepan combine the chocolate, 2 tablespoons water, and the vanilla and heat the mixture over low heat, stirring constantly, until it is smooth. Transfer the pear halves to a work surface, cut them diagonally, into 1/4-inch-thick slices, and fan them onto 2 plates. Sprinkle the apricots over the pear slices and spoon the chocolate sauce around the fruit.

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