Chocolate Wrapped Pears Recipes

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POACHED PEARS WITH CHOCOLATE SAUCE

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



Poached Pears with Chocolate Sauce image

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.

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

CHOCOLATE-DIPPED PEARS

The small stature and low calorie count of Forelle pears make them ideal when you need just a little something sweet, although you can dunk any type, from a plump Bartlett to an elegant Bosc.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2



Chocolate-Dipped Pears image

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.

Nutrition Facts : Calories 265 g, Fiber 5 g, Protein 3 g, SaturatedFat 7 g, Sodium 2 g

4 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
4 small pears, such as Forelle

CHOCOLATE-TRUFFLE STUFFED PEAR WREATH

This beautiful tart will make a gorgeous centerpiece at your holiday party. Its lightly spiced pears wrapped in buttery puff pastry hide a surprise?a molten chocolate center.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 6 servings

Number Of Ingredients 12



Chocolate-Truffle Stuffed Pear Wreath image

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds and orange zest in a medium pan over medium-high heat and bring the poaching liquid to a boil. Nestle the pear halves curved-side down in the poaching liquid (it is okay if they aren't fully submerged). Reduce the heat to medium-low and simmer for 15 minutes. Turn off the heat, flip the pears over so the opposite side is now submerged and allow the pears to cool to room temperature in the poaching liquid, about 45 minutes.
  • Meanwhile, roll out a sheet of the puff pastry on a lightly floured surface to a 12-inch square; this will be the bottom of your wreath.
  • Roll out the second sheet of puff pastry on a lightly floured surface to a 12-by-13-inch rectangle. Trim off a 1-by-12-inch strip, then cut twelve 1-inch leaf shapes out of the dough with a paring knife. Gently press the paring knife blade into each leaf to make the impression of veins on the leaves, and set the leaves aside for later.
  • Working vertically, cut a column of 1 1/2-inch vertical slits in the remaining 12-inch square of dough, leaving 1/4-inch of space in between each slit. Space a second vertical column of slits 1/2-inch from the first with the first slit of the second column starting halfway down the first slit in the first column and finishing halfway down the second slit in the first column. Continue this pattern until the entire square of dough is marked. Stack the top and bottom tart doughs and the leaves on a baking sheet with parchment between each and cover with plastic wrap. Chill in the fridge until the dough is firmer and easier to work with, about 20 minutes.
  • Place the bottom piece of puff pastry on a sheet of parchment paper and assemble the tart by placing a 3-inch bowl in the center. Stuff each pear center with a chocolate truffle and arrange the 6 pear halves cut-side down with the stem ends pointing out around the bowl, leaving a 3/4-inch space between the bottom of the bowl and the bottoms of the pears.
  • Brush the dough surrounding the pears with the egg white. Place the dough with the slits over the top of the pears and gently stretch it to create diamond-shaped openings. Press the dough down all around each pear to seal it. Use a paring knife to cut around the perimeter of the bowl, and remove the bowl and the central piece of dough. Press to seal that edge as well. Use your paring knife to trim the extra dough from the edges, following the outline of the pears, leaving a 1/2-inch border of the dough.
  • Brush the tops of the puff with the egg white. Attach 2 leaves to the stem end of each pear, and brush those with egg wash too. Sprinkle the tart with sanding sugar. Use the parchment to carefully transfer the tart to an 18-by-13-inch baking sheet.
  • Bake the tart until the pastry is risen and golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

One 750-milliliter bottle dry red wine
1/4 cup granulated sugar
2 cinnamon sticks
2 whole star anise
1 vanilla bean, split and scraped
1 tablespoon orange zest (from about half an orange)
3 pears, peeled, halved and cored
One 17.3-ounce package puff pastry
All-purpose flour, for dusting
6 dark chocolate truffles, such as Godiva
1 large egg white
Sanding sugar, for decorating

PEARS IN CHOCOLATE SAUCE

Delight your family with this elegant and delicious dessert.

Provided by MONICA SELF

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h

Yield 4

Number Of Ingredients 10



Pears in Chocolate Sauce image

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.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 71.7 g, Cholesterol 19 mg, Fat 15.3 g, Fiber 8 g, Protein 2.9 g, SaturatedFat 9.4 g, Sodium 27.2 mg, Sugar 55.3 g

4 pears, peeled
½ lemon, juiced
2 cups water
½ cup white sugar
¼ teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
1 tablespoon coffee flavored liqueur
4 maraschino cherries, garnish

PEARS COVERED WITH CHOCOLATE

This is a simple dessert, which is made with pears and chocolate, and it's very sweet!!

Provided by Mariana, Helena e Margarida

Categories     Desserts     Chocolate Dessert Recipes

Yield 5

Number Of Ingredients 4



Pears Covered with Chocolate image

Steps:

  • In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
  • In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 47.6 g, Fat 7.4 g, Fiber 5.9 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 1.4 mg, Sugar 38.1 g

1 cup water
⅓ cup white sugar
5 small pears, peeled
4 ounces semisweet chocolate, chopped

CHOCOLATE-WRAPPED PEARS

Provided by Marian Burros

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 10



Chocolate-Wrapped Pears image

Steps:

  • Dissolve the sugar in the water. Add the lemon juice, spices and creme de menthe and simmer, tightly covered, for 10 to 15 minutes.
  • Peel the pears carefully, leaving stems intact, and cut a slice off the bottoms so they will stand upright.
  • Poach the pears in gently boiling syrup until tender, 30 to 40 minutes. Cool pears in the syrup and then chill thoroughly, preferably overnight.
  • Melt the chocolate in a bowl over warm water. Add the butter and stir until it is melted and the mixture is smooth.
  • Remove the pears from the syrup and dry carefully with paper towel. Dip each pear in the melted chocolate to coat evenly. Use a spoon, if necessary, to fill in uncoated spots. Lift the pears out of the chocolate to drain off excess. Arrange on serving dish. Decorate the top of each pear with a sprig of fresh or crystallized mint. Chill until ready to serve.

2 cups sugar
8 cups water
Juice of 2 lemons
4 cinnamon sticks
8 whole cloves
1/4 cup creme de menthe
12 firm, ripe pears with stems
8 ounces semisweet chocolate
1/4 pound unsalted butter, softened
Fresh or crystallized mint

HONEYED PEARS IN PUFF PASTRY

A honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. -Heather Baird, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 10



Honeyed Pears in Puff Pastry image

Steps:

  • Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary., In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes., Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside., Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry., Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes., Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Nutrition Facts : Calories 518 calories, Fat 17g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 92g carbohydrate (49g sugars, Fiber 9g fiber), Protein 5g protein.

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

SPICED POACHED PEARS IN CHOCOLATE SAUCE

You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!

Provided by Barney Desmazery

Categories     Dinner, Treat

Time 1h

Number Of Ingredients 13



Spiced poached pears in chocolate sauce image

Steps:

  • In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
  • To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.

Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium

750g golden caster sugar
1 cinnamon stick
2 strips lemon zest (use a potato peeler)
1 star anise
1 vanilla pod , split lengthways
5 cloves
piece fresh root ginger , peeled and sliced
4 ripe pears , peeled
200g good-quality dark chocolate
142ml double cream
150ml full-fat milk
pinch ground cinnamon
vanilla ice cream , to serve

PEARS WITH CHOCOLATE SAUCE

A good recipe for chocolate sauce is invaluable. Put everything out on the table and let everyone help themselves

Provided by John Torode

Categories     Dessert

Time 1h5m

Number Of Ingredients 12



Pears with chocolate sauce image

Steps:

  • Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.
  • When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.
  • Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.

Nutrition Facts : Calories 602 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium

8 pears
1 lemon , zest removed in strips
1 orange , zest removed in strips
1 vanilla pod , split
200g golden caster sugar
1 cinnamon stick
600ml white wine
vanilla ice cream, to serve
300g plain chocolate , chopped
300ml double cream
150ml milk
25g butter

UPSIDE-DOWN PEAR CHOCOLATE CAKE

Provided by Cory Schreiber

Categories     Cake     Mixer     Chocolate     Fruit     Dessert     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Pear     Fall     Birthday     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12 to 15

Number Of Ingredients 17



Upside-Down Pear Chocolate Cake image

Steps:

  • Butter a 9-inch round baking pan.
  • To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
  • Preheat the oven to 350°F.
  • To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
  • Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
  • Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.

1 tablespoon unsalted butter, at room temperature, for pan
Fruit Topping
1 cup (7 ounces) granulated sugar
1/4 cup water
3 firm but ripe pears, peeled, cored, and each cut into 12 slices (1 pound prepped)
Cake
1/4 cup (2 ounces) unsalted butter
4 ounces dark chocolate, chopped
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (5 1/4 ounces) granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Chantilly cream or Vanilla Bean Ice Cream, for serving (optional)

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