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
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.
For the Poached Pears
Peel and core the pears, leaving the
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
Once cool, remove pears from
liquid. Bring the sauce to a boil and
reduce about 75 percent. Set sauce
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
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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