Port Poached Pear Dipped In Chocolate

4 md pears,slightly under-ripe
3/4 cup port wine
3/4 cup water
1/2 cup sugar
3 esspresso coffee beans
1/4 tsp vanilla extract

2 1/2 oz semisweet chocolate chips
1 oz butter,Melted

2 oz pecan halves
1/4 cup honey,heated
1/8 tsp thyme
1/8 tsp pepper
salt,to taste
esspresso powder
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This is one of the recipes for The House of Sandeman Contest which I took first place in. For more information on the House of Sandeman, visit their website at www.sandeman.com.
Servings: 4
Chef Michael Reining
For the Poached Pears

Peel and core the pears, leaving the stem intact.

In saucepan that can hold the pears upright without them touching the sides or each other, combine the port, water, sugar, sugar, coffee beans and vanilla.

Bring to a simmer, cover and cook until the pears are tender. Allow the pears and liquid to cool together in refrigerater.

Once cool, remove pears from liquid. Bring the sauce to a boil and reduce about 75 percent. Set sauce aside.

To Make the Dipping Chocolate:

Combine the melted butter and chocolate in a double boiler and stir until melted. Keep warm.

For the Garnish:

Heat the honey so it pours easily. Add thyme and pepper, mix together. Toss with pecan halves, until all are coated well.

Arrange pecan halves on a cooking rack on a sheet pan. Season to taste with salt.

Bake in 400F until crispy. Allow to cool


Cut pears in half. Slice pear halves nearly to the stem, fan out slices.
Carefully dip the stem end of the pears into the chocolate.

Refrigerate the pear to allow the chocolate to cool.

Place pear half on serving plate. Top the chocolate with pecan half. Mark plate with a half moon of sauce on the bottom portion of plate. Lightly sprinke esspresso powder over entire plate.
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