Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
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!
OMG! I cannot believe I found this recipe! I worked for the Latz's in 1978 as a waitress while waiting for my casino License. I so loved this dessert! The chef told me how to make it and I did a few times. Over the years my memory faded and I could never recreate the dish. Just like you, I had forgotten the KEY ingredient of the pear syrup in the chocolate that is vital to this recipe. Thank you so much for posting this. I can hardly wait to get to the store to purchase the ingredients and make this TODAY! It is that awesome!