Chef Linda Weiss
Photos, Robert Shober
Pears, so simple, so delicious. Also,
pretty and very elegant as you can see from Robert ShoberŐs outstanding photos
of the poached pears sitting on an antique cake plate in a deep dark chocolate
The recipe for the Pears with Dark Chocolate Sauce
is a little on the easy side since you can make your own dark chocolate sauce
or use a good store brand. All you need to do is poach the pears. ThatŐs pretty
easy too. The poached pears are not too sweet and pair-pardon the pun, well
with the sauce.
Another good thing about this recipe is that you
can poach the pears and refrigerate until ready to use, hopefully, the same
I always use this recipe during the holidays. ItŐs
light and a good diversion from heavy pies after a heavy meal. The good thing
is that you can use it all year round, even for brunch.
Pears with Dark Chocolate Sauce
8 large pears such as red D'anjou, or Bosc
through the bottom if you like)
2 cups sugar
1 quart water
6 to 9 cloves
2 teaspoons lemon peel
1 cinnamon stick
(2 tablespoons orange zest- optional)
1 jar brand name ''Dove'' Dark Chocolate Sauce
Warmed slightly in the microwave
In a Dutch oven large enough to hold the pears,
bring sugar, water, cloves, lemon peel,(orange zest) and cinnamon stick to a
boil. Boil for 10 minutes. While the sugar mixture is boiling, peel the pears.
Place the pears in the cooking sugar mixture and reduce the heat to a simmer.
Cover, and poach until pears are very tender. That would be when you have no
resistance from a knife or fork inserted into the thickest part of the pears.
When pears are done, remove them from the liquid and set aside to cool. Cool
Place the pears in a container and pour the pear
liquid over them. Keep refrigerated until ready to serve. When ready to serve, warm the dark
chocolate sauce in the microwave until it is pourable. Dry the pears and place
them on a large cake plate or single serving dishes and pour or spoon the
chocolate sauce over them. About two tablespoons for each pear will be enough.
presentation, I poured cooled chocolate sauce onto an antique cake plate and
then sat my dried pears on top. I poured a small amount of honey on top of the
pears. Then I kept some chocolate sauce to the side to pour on when serving.
Visit Chef Linda at her website: www.cheflindaweiss.com
and her blog: www.lindaallaboutfood.blogspot.com
Linda's first book, Memories From Home: Cooking with Family & Friends is available at Amazon.com or at her website.