Prep 10 mins
Cook 25 mins
A delicious dessert! Using Mexican chocolate works well in this recipe. Adapted from BH&G.
- 8 ounces mexican chocolate, coarsley chopped (or bittersweet chocolate)
- 1⁄3 cup water
- 1⁄4 cup granulated sugar
- 1⁄4 cup pear liqueur or 1⁄4 cup pear nectar
- 4 small pears (about 1 lb., Bosc or Forelle pears are good)
- 3 tablespoons butter
- 2 tablespoons granulated sugar
- 1 quart premium vanilla ice cream
- In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
- Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
- To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
- *Note: If using large pears, use only 2 pears and cut into fourths.
The chocolate sauce was just WONDERFUL. I used the Popular brand of Mexican chocolate. Since it comes in a 9 ounce size, I used all of it and added just a tiny bit more sugar to compensate. Pear liqueur was impossible to find, so I used pear nectar. Overall, we found that the assembled dessert was extremely sweet. I don't know that we'll be making the whole thing as is again, but will definitely be making the chocolate sauce again as I think it would be a wonderful accent to angel food cake.