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From Bon Appetit, a lovely dessert for any occasion.Here's a little number you can whip up for a romantic after dinner dessert. Pear nectar can be found in the canned juice section of your market. The brand I use is Kern's. This is a nice change from some of the heavier desserts, and you still get the chocolate! Poaching time varies, depending on how ripe your pears are.
- Stir pear nectar, white wine and sugar in a heavy large saucepan over med.high heat until sugar dissolves and syrup comes to a boil.
- Add pears to syrup in saucepan.Cover pan, reduce heat to med.- low, and simmer until pears are tender, about 8 minutes.
- Using slotted spoon transfer pears to plate.
- Increase heat to med.- high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat.
- Add chocolate; whisk until chocolate melts and sauce is smooth.
- Place 1 warm pear half on each plate. Top with warm chocolate sauce. Or, cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with sauce, rewarming sauce, if desired.
Easy and delicious! I used apple juice instead of pear nectar (I forgot it at the store). Served warm with vanilla ice cream. Looking forward to trying it with the correct ingredients. Served my husband his portion of the sauce before adding the chocolate (he is allergic) and he liked it.
This was lovely, as promised. I added a bit of cinnamin to the chocolate like MamaLolo. The result was a rich sauce with a bit of hmmmm, and the pears were delicious and tender like pie filling, I use a bit less sugar to poach them. Wonderful recipe!
This dessert was incredible. I did change the recipe a bit as I did not have pear nectar when I went to make it. I used 1/4 c. Hazelnut syrup and some more water and sugar instead. Plus I added some cinnamon. Really easy and delicious. A huge hit!