Recipe by mandabears
Finally, the recipe from the Knife and Fork restaurant in Atlantic City. I had a copy cat recipe that was very good, but not quite "right". This is the real thing.
Top Review by BethSGehring
I've written about this dessert so many times and I first tasted it in that restaurant over 30 years ago. My father simply adored it and finally my mother was able to enlist Gourmet Magazines help in getting the correct recipe for her! After 2 years of trying to make it with the recipe the restaurant gave her that night, it turned out that they had omitted the most secret ingredient and that was the canned pear syrup. This simple step is the key to keeping the chocolate user friendly and a bit like a bittersweet crackly gourmet ice cream coating:) Thank you so much for publishing it....I've not been able to find the Gourmet clipping from so long ago and I'm thrilled to be able to give this to my readers. I've linked my blog post back to this page..Thank you!
- 2 (16 ounce) cans pear halves
- 8 ounces semisweet chocolate
- 1 ounce unsweetened chocolate
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, ch illed
Directions See How It's Made
- Drain pears, reserving syrup.
- Melt chocolates with 4 tablespoons pear syrup.
- Let chocolate syrup cool.
- Whip cream with sugar and vanilla extract until stiff peaks form.
- Put pears in a large serving dish or individual dishes.
- Cover with whipped cream.
- Spoon chocolate over whipped cream.
- Chill until serving time.