Cinnamon Glazed Pears Filled with Hazelnut Chocolate Cream

Description:

Cinnamon Glazed Pears Filled with Hazelnut Chocolate Cream

Ingredients:

Ripe pears in season are simply divine... the juicy, firm flesh tastes like a cross between an apple and a peach, and its curvy shape and delicate flavor lends itself to many sensual preparations. For this recipe, you'll poach a pear in spiced wine until the pale flesh turns dark crimson, and then you'll fill it with a fluffy, chocolatety whipped cream studded with hazelnuts. While the taste is nothing short of decadent, it won't leave you feeling heavy and tired, so you'll have plenty of energy for after-dinner fun!

Prepare:

2 large ripe pears, peeled and cut in half, seeds removed.
2 c. red wine
1 shot port (2 cups red wine + 1 shot of port)
Cinnamon stick
1 tsp. whole cloves
1 tsp. orange zest
3/4 c. sugar
1 tsp. cinnamon
1/4 cup crushed dry roasted hazelnuts
4 oz. bittersweet dark chocolate, in chips or bar form
1/2 pint whipping cream

How to Serve:

In a medium sized saucepan, mix together the wine, port, cinnamon stick and cloves, and orange zest. Add the pear halves and simmer for 30 minutes. Remove the pears and place on a flat sheet. Cool. To the wine mixture, add 1/2 cup sugar and cover; reduce to half over low heat, checking often to make sure that it doesn't burn. When the mixture has reduced to a thick liquid, pass it through a small-grade sieve and place into a small bowl.

Mix together 1/4 c. sugar and cinnamon; dust pears with the powder, and place them in a 275 degree oven for a few moments to form a glaze.

While the pear is in the oven, whip the cream until stiff and fold in the hazelnuts. In a double-boiler, melt the chocolate over low heat until melted; cool slightly, then add to the whipped cream in small spoonfuls, whipping with a wire whisk in between each addition.


Experiment:
Drizzle some of the wine sauce onto each dessert plate, and place two pear halves, flat side up, in the center. Scoop the chocolate cream into the center of each pear. Carefully drizzle a few more drops of sauce over the top. Garnish with a couple of whole roasted hazelnuts.

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