RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2149
| View Recipe |
|
|
| Recipe Name: |
Roasted Pears with Chocolate |
| Source: |
|
Submitted by: |
|
Last Modified: |
2007-06-06
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.26
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
6 Each pear, fresh Anjou or other firm
|
Directions:
Preheat oven to 375. Grease a saute pan large enough to hold the pears.
Cut a tiny slice off the bottom of each pear so it will stand upright. Place them in the prepared pan. Add the sherry and water and bake the pears for 40 minutes, or until tender. Baste 3-4 times with the pan juices.
Carefully remove the pears to a plate. Pour the cooking liquid into a small bowl. Add the honey and cinnamon and whisk until the consistency of a light dressing - adding a little hot water if necessary.
Drizzle the sauce over the pears and return to oven for 5 minutes. (The pears can be done several hours ahead and left at room temperature).
In the top of a double boiler, melt the chocolate and butter together, stirring until smooth. Transfer to a large bowl and set aside to cool.
Whisk the egg yolks into the chocolate until well mixed. In a medium bowl, beat the egg whites and sugar until stiff. Fold the whites into the chocolate mixture. The sauce must be served immediately as it will harden.
Serve the pears with the chocolate served over. |
|
|
|
| Nutrition per Serving: |
| Calories: |
433 |
Total Carbs: |
60.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
78.8 |
Fat: |
16.9 |
Protein: |
4.83 |
| Fiber: |
6.87 |
Sodium: |
44.27 |
|
|
|
