Print Thursday, January 01, 2004 Categories: American Dessert Yield: Ingredients: 6 pears Poaching liquid as follows: 1 C. sugar 1 C. water 1 C. Port wine 2 cinnamon sticks 3 cloves
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
Directions:
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:
Source:
Chef Paul Caplinger with The Chalkboard
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