Chocolate Poached Pears
(perfect for Christmas parties, or just special family dinners)
1 cup white sherry
1 cup unrefined sugar 6 ripe pears, peeled, cored, and stem intact
2 cups water 1 pints vanilla ice cream ( I use coconut milk ice cream)
1/2 vanilla bean, split in half chocolate sauce (See below)
juice of one lemon
In a one quart pan, combine the sherry, sugar, water, vanilla bean, and lemon juice and simmer on low heat. Arrange the pears in the syrup, cover and poach for 20 minutes. You want the pears to be tender, but firm when pierced. Chill both the pears and the liquid together until cool. Prior to serving, drizzle with the chocolate sauce:
Chocolate Sauce:
2 TBSP butter (Yes, butter. It is a must in this decadent sauce!)
3/4 cups unrefined sugar
2 oz unsweetened chocolate
3 and 1/2 TBSP corn syrup
1/3 cup boiling water
1/2 tsp vanilla extract
Melt the butter and chocolate in a heavy saucepan over low heat. Add the boiling water and stir well. Stir in the sugar and corn syrup until smooth. Boil 10 minutes without stirring. Remove from the heat and cool 10 minutes. Stir in the vanilla. Serve drizzled over the pears and ice cream in fancy dishes!
Did you know that you can save quite a bit of money and have a better quality product by making your own vanilla? Buy 4-5 vanilla beans and one large jug of CHEAP vodka. You will need a glass bottle or a canning jar with a tight fitting lid. Split the vanilla beans in half, and place them in the jar. Pour vodka on top until the beans are covered. Allow to sit for 6 months and you have delicious, ready to use vanilla! I started making this about two months ago, so will start a new batch shortly.
"There's no business like snow business, like no business I know..."
- Sandra Boynton
"Blessed is the season which engages the whole world in a conspiracy of love!"
- Hamilton Wright Mabie
(perfect for Christmas parties, or just special family dinners)
1 cup white sherry
1 cup unrefined sugar 6 ripe pears, peeled, cored, and stem intact
2 cups water 1 pints vanilla ice cream ( I use coconut milk ice cream)
1/2 vanilla bean, split in half chocolate sauce (See below)
juice of one lemon
In a one quart pan, combine the sherry, sugar, water, vanilla bean, and lemon juice and simmer on low heat. Arrange the pears in the syrup, cover and poach for 20 minutes. You want the pears to be tender, but firm when pierced. Chill both the pears and the liquid together until cool. Prior to serving, drizzle with the chocolate sauce:Chocolate Sauce:
2 TBSP butter (Yes, butter. It is a must in this decadent sauce!)
3/4 cups unrefined sugar
2 oz unsweetened chocolate
3 and 1/2 TBSP corn syrup
1/3 cup boiling water
1/2 tsp vanilla extract
Melt the butter and chocolate in a heavy saucepan over low heat. Add the boiling water and stir well. Stir in the sugar and corn syrup until smooth. Boil 10 minutes without stirring. Remove from the heat and cool 10 minutes. Stir in the vanilla. Serve drizzled over the pears and ice cream in fancy dishes!
Did you know that you can save quite a bit of money and have a better quality product by making your own vanilla? Buy 4-5 vanilla beans and one large jug of CHEAP vodka. You will need a glass bottle or a canning jar with a tight fitting lid. Split the vanilla beans in half, and place them in the jar. Pour vodka on top until the beans are covered. Allow to sit for 6 months and you have delicious, ready to use vanilla! I started making this about two months ago, so will start a new batch shortly.
"There's no business like snow business, like no business I know..."
- Sandra Boynton
"Blessed is the season which engages the whole world in a conspiracy of love!"
- Hamilton Wright Mabie
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