Think fancy-looking desserts are too much of a hassle to bring to a potluck? Think again! Ginger-Poached Pears With Chocolate Sauce may look elaborate, but they're actually really easy to put together. Everything can be made in advance and packed up. When it's time to go, simply drain the syrup from the poached pears and gently pat dry. I love the classic combo of soft pears and velvety chocolate, and can't think of a better way to enjoy both.?
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2013
MethodCut parchment paper into circle slightly smaller than base of large saucepan; set aside.
In same saucepan, bring 5 cups water, sugar, ginger and cloves to boil; boil for 5 minutes.
Meanwhile, peel pears; using melon baller or teaspoon, remove core through bottom. Trim bottoms, if necessary, so pears stand upright. Add to liquid; stir in lemon juice. Top with parchment paper circle, making sure paper is in direct contact with pears and helping to keep them submerged.
Return to boil. Reduce heat to mediumlow; simmer, turning pears occasionally, until tender in centre when pierced with knife, 18 to 25 minutes. Remove from heat; let cool, leaving pears in syrup.
Make-ahead: Refrigerate in airtight container for up to 2 days. To transport, transfer pears with slotted spoon to separate airtight container.
Chocolate Sauce: Meanwhile, chop chocolate and place in heatproof bowl; set aside. In small saucepan, bring cream and corn syrup to boil; pour over chocolate and let stand for 1 minute. Whisk until smooth; stir in vanilla and salt.
Makeahead: Store in airtight container for up to 5 days. Rewarm over medium-low heat or in microwave to serve.
Drain and lightly dry pears with paper towel. Serve with chocolate sauce and sprinkle with almonds.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 22 mg
- Sugars 50 g
- Protein 3 g
- Calories 404.0
- Total fat 19 g
- Cholesterol 38 mg
- Saturated fat 10 g
- Total carbohydrate 63 g
- Iron 7.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 7.0