California Farm Chocolate Pear Dessert
Small red skinned Bosc pears bottoms trimmed to stand upright and poached in sweet white wine, coated in dark chocolate sauce, served with chocolate dipped fresh raspberries and vanilla bean ice cream and whipped cream, a Holiday dessert that is a family tradition, delicious and simple to make.
California Farm Chocolate Pear Dessert
Small red skinned Bosc pears bottoms trimmed to stand upright and poached in sweet white wine, coated in dark chocolate sauce, served with chocolate dipped fresh raspberries and vanilla bean ice cream and whipped cream, a Holiday dessert that is a family tradition, delicious and simple to make.
Open in Cookpad AppSteps
- 1
Slice bottom off straight so the pears sit upright in the pan and on the plate. Sit them in a pan, submerge them with a sweet wine, one bottle, boil twenty minutes, drain, cool in freezer, half hour.
- 2
Mix 1/2 cup cacao powder with 1/2 cup confectioners sugar in half cup water, simmer till chocolate is thick, half hour. Cool. Hold pears by stem, brush on the chocolate sauce till looking luscious. Cool.
- 3
Arrange two pears per dessert plate. Wash raspberries, arrange on plate in front of cooled pears, brush chocolate over raspberries. Add 2 Tbs vanilla ice cream, 2 Tbs whipped cream, serve. Enjoy.
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