Pears With Chocolate - {Pere Al Cioccolato} Recipe - Cooking Index
Pears With Chocolate - {Pere Al Cioccolato} Recipe - Cooking Index
| Butter - for greasing | ||
| 6 | Bosc or other firm pears - peeled | |
| 1/4 cup | 59ml | Honey |
| 1 | Cinnamon | |
| 5 oz | 142g | Semisweet chocolate |
| 2 | Eggs | |
| 1 tablespoon | 15ml | Confectioners' sugar |
Preheat the oven to 375 degrees.
Using the butter, grease an ovenproof casserole. Cut a slice off the bottom of each pear to make it stand upright, then place them in the casserole. Add 1/2 cup water and place the pears in the oven to soften for 40 minutes, basting 3 to 4 times throughout the process.
Combine the pan juices with the honey and cinnamon in a small bowl and whisk together until it's the consistency of a light emulsion. Augment with hot tap water if necessary. Drizzle the pears with this mixture, return the pears to the oven, and let cook for another 5 minutes. Remove from the oven and set aside until ready to serve.
In the top part of a double boiler, melt the chocolate, stirring constantly to avoid scorching. Set aside to cool.
Separate the 2 eggs and beat the yolks into the chocolate, which should be cool but still liquid. Whisk the chocolate to make sure it is well mixed. Beat the egg whites and confectioners' sugar together, to form stiff peaks, and then, fold this mixture into the chocolate mixture.
Place 1 pear on each of 6 dessert plates and top with some of the chocolate mixture. Serve immediately.
This recipe yields 6 servings.
Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E37) - from the TV FOOD NETWORK
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