Talk about a perfect dessert for your New Year's Eve Feast:
(serves 8)
8 unripe* pears
4 cups orange juice
2 cups dry champagne
1/4 cup honey
1 t. ginger
2 cups whipping cream
2/3 cup confectioner's sugar
1 t. pure vanilla extract
2 T. unsweetened cocoa
8 mint sprigs, for garnish
Beat cream until slightly thickened, about 2 mins. Gradually add 1/2 cup of the confectioner's sugar, vanilla, and cocoa. Beat until stiff peaks form, about 3 mins. Core pears from the bottom, leaving stems in place. Peel. In a small Dutch oven, whisk together orange juice, champagne, honey, and ginger. Bring to a boil over med.-high heat. Stuff pears with 1-2 T of the chocolate mixture each. Add pears to champagne mixture simmering in the Dutch oven, cover, and simmer for 10 mins. The chocolate will melt in the poaching liquid. This will add a subtle chocolate flavor to the pears as well. Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl. In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of the chocolate mixture with 2/3 cup of the poaching liquid and 2 T. of powder sugar. Mix on high for 1-2 mins. Serve in a saucer type of champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint.
"Tower above the rest."
Have FUN today!!
Love,
MM
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