Pears With Chocolate Sauce Recipes

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.

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.

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.

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.

Steps:

• Soak almonds, glace fruit, and 1/4 cup rum together overnight.
• Preheat oven to 450 degrees F. Combine water, cinnamon, and jam in a large saucepan. Boil until well incorporated and syrupy. Reduce heat. Add pears and cook gently for 5 minutes. Remove to an ovenproof dish. Fill cavities with crystallized fruit. Reserve pan syrup, discarding cinnamon bark.
• Beat egg whites until stiff. Fold in confectioners' sugar. Pipe this meringue over pears. Dust with confectioners' sugar and bake for 5 minutes.
• Stir chocolate pieces into warm syrup and add rum.
• Serve pears on a heated platter, surrounded with warm chocolate sauce.

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.

Steps:

• For sauce:
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
• For soufflés:
• Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
• Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
• Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).
• Bake soufflés until puffed and golden, about 20 minutes.
• Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

Steps:

• Drain the pears over a small pan. Divide between 4 dessert glasses or bowls. Boil the syrup on a high heat until reduced and thick. Take off the heat and stir in the chocolate until melted.
• Add 2 scoops of ice cream onto each portion of pears and pour over the hot choc sauce. Top with the chopped nuts.