CHOCOLATE-COVERED POACHED PEARS WITH APRICOT-PECAN STUFFING AND CHILE SABAYON
Provided by Roberto Santibañez
Categories Chocolate Fruit Dessert Poach Passover Pear Apricot Pecan Spring Kosher Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Poach pears
- Cut a circle of parchment paper to fit inside mouth of a heavy large pot. Combine wine, sugar, vanilla bean, canela, anise seeds, and lemon zest in pot over medium heat. Cook, stirring, until sugar dissolves. Add pears and enough water to cover, 3 to 4 cups. Place parchment paper over pears to keep them submerged, and bring liquid to gentle simmer. Simmer until pears are just tender, about 12 minutes. Remove pears, discarding liquid, cool completely, and refrigerate until chilled.
- Make stuffing
- Melt butter or margarine in medium skillet over medium heat. Add pecans and cook, stirring, until lightly toasted, about 2 minutes. Add chopped apricots and cook, stirring, 1 minute more. Add brown sugar and cook mixture, stirring constantly, until light syrup develops, about 1 more minute. Remove from heat and cool.
- Stuff pecan mixture into hollowed pears, packing tightly. Refrigerate until chilled.
- Make chocolate sauce
- Line baking sheet with parchment paper. Melt butter or margarine in small saucepan. Remove from heat and stir in chocolate.
- Remove pears from refrigerator and dip into chocolate sauce, tilting and swirling pan to coat bottom half of each pear.
- Place on parchment paper-lined baking sheet and refrigerate until chocolate is set.
- Make sabayon
- In metal bowl whisk together egg yolks, wine, sugar, and chile powder until well combined. Set bowl over saucepan of simmering water and cook mixture, whisking constantly, until foamy and thick enough that strokes leave a clear path, about 4 to 5 minutes. Remove bowl from over water.
- To serve
- Ladle sabayon into 6 shallow bowls. Place 1 pear in each bowl. Garnish with fresh mint and berries.
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Annette Whitter
[email protected]I'm not sure I would make this recipe again. It was a lot of work and the results weren't that impressive.
James C. Morgan
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious.
mehmood HASSAN
[email protected]I would highly recommend this recipe to anyone who loves chocolate and pears.
jackie sullivan
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The results are stunning and the flavors are amazing.
Salman Channa
[email protected]I wasn't sure about the apricot-pecan stuffing at first, but it really grew on me. It's a great way to add a bit of sweetness and texture to the dish.
Janine Mclymont
[email protected]The Chile sabayon is the perfect finishing touch to this dish. It adds a bit of heat and spice that really brings out the flavors of the other ingredients.
Ripper Kambo
[email protected]This recipe is a great way to impress your guests.
Protus Mukoya
[email protected]I would definitely recommend this recipe to anyone who loves chocolate and pears.
Poopy
[email protected]The flavors in this dish are amazing! The chocolate, apricots, and pecans all work really well together.
Noma Fronk
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
MD sumon Mia
[email protected]I'm not sure I would make this recipe again. It was a lot of work and the results weren't that impressive.
Muhammad shokat
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Monique Guerra
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it.
The Zodiac
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious.
mohammed lawal
[email protected]I'm not a huge fan of pears, but I really enjoyed this dish. The chocolate and apricot flavors went really well together.
Casimir Stephano
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Pawan Mahara
[email protected]I thought the apricot-pecan stuffing was a bit too sweet, but the Chile sabayon helped to balance it out.
Istvan Novak
[email protected]The pears turned out a bit too soft for my taste, but the flavor was still great.
Uswa Javed
[email protected]I've made this recipe several times and it's always a hit! My friends and family love the combination of flavors and textures.
neville hylton
[email protected]This recipe blew me away! The pears were perfectly poached and the apricot-pecan stuffing was a delightful surprise. The Chile sabayon was the perfect finishing touch, adding a touch of heat and spice.