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Pears with Warm Chocolate Sauce |
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Serves: 6 Print this Recipe(Pere Affogato al Cioccolato) Category: Fruit Desserts Sweet fresh pears bathed in a bittersweet chocolate sauce is a classic European dessert. I had this in Bologna, where the chocolate sauce was made with Majani chocolate, a locally made brand that unfortunately does not travel far from its hometown. Use a good-quality bittersweet chocolate. One brand that I like, Scharffen Berger, is made in California. 6 Anjou, Bartlett, or Bosc pears, not too ripe 2 cups water 3/4 cup sugar 4 strips (2 x 1/2-inch) orange zest, cut into matchsticks 1 1/2 cups Warm Chocolate Sauce 1 Peel the pears, leaving the stems intact. With a melon baller or small spoon, scoop out the core and seeds, working from the bottom of the pears. 2 In a saucepan large enough to hold all the pears upright, bring the water, sugar, and orange zest to a simmer over medium heat. Stir until the sugar is dissolved. 3 Add the pears and reduce the heat to low. Cover the pan and cook, turning the pears once, for 20 minutes or until tender when pierced with a small knife. Let the pears cool in the syrup. 4 When ready to serve, prepare the chocolate sauce. 5 With a slotted spoon, transfer the pears to serving dishes. (Cover and refrigerate the syrup for another use, such as tossing with cut-up fruits for a salad.) Drizzle with warm chocolate sauce. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Pears with Warm Chocolate Sauce comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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