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Port Poached Pears with Pot de Cream


Thursday, January 01, 2004
6 pears

Poaching liquid as follows:
1 C. sugar
1 C. water
1 C. Port wine
2 cinnamon sticks
3 cloves

Pot de Cream:

1/2 C. sugar
6 egg yolks
1 C. heavy whipping cream
3 oz. good chocolate shaved
Poached Pears:

Peel pears leaving stems. Combine ingredients for poaching, let simmer 30 minutes. Add pears and let simmer for 45 minutes. Take out pears to cool. With a vegetable peeler hollow out core.

Pot de Cream:

In a small saucepan add sugar, yolks and cream. Cook over medium heat until thick and creamy. Add shaved chocolate. Let cool. With a pastry bag fill cavity of pear with the chocolate cream.
Nutrition Facts:
Chef Paul Caplinger with The Chalkboard
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