Truffle-Filled Chocolate Glazed Pears
15 to 30 minutes
12 fresh pears, medium to small with stems (get 2 extra pears in case stems break)
2 cups sugar
2 quarts water
3/4 cup fresh lemon juice
4 cinnamon sticks
8 ounces sweet German chocolate, chopped
8 squares semisweet chocolate, chopped
1 stick butter or margarine, unsalted
2/3 cup whipping cream, room temperature
1 tablespoon orange flavored liqueur
1 navel orange, large
12 fresh mint leaves, 3 leaf sections
Use a saucepan large enough to hold pears upright.
Peel pears carefully so as not to break stems. Place pears in a large bowl of water and ad
d lemon juice to keep pears from turning brown.
Using a small melon scoop, remove the pear core from the bottom of the pear, being careful
not to break the stem. Cut a small slice off the bottom of the pear so that it has a flat
base to stand upright.
In a large saucepan, combine sugar, water from soaking pears, cinnamon stick and cloves. B
ring mixture to a boil and reduce to medium heat. Place pears upright in simmering sugar m
ixture (stems out of mixture) and cover. Poach pears till tender, 15 to 30 minutes dependi
ng on size. Use a knife to test. Be careful not to overcook or stems will pull out. As eac
h pear is done, remove and place upright on cooling rack. Let drain and chill.
Truffle Filling & Glaze: In a double boiler, melt both chocolates and butter, stirring occ
asionally. Remove 2/3 cup of melted chocolate mixture and place in glass bowl. Leave remai
ning chocolate in double boiler on low heat. Add whipping cream to melted chocolate in bow
l and stir with a wire whisk. Cool quickly in freezer (5 to 10 minutes) and then whip in m
ixture until fluffy.
Blot pears dry with paper towels and fill cavity with truffle mixture. Set on sheet pan li
ned with wax paper and keep chilled.
Reheat remaining chocolate mixture in double boiler to medium heat. Carefully, hold each p
ear by its stem over chocolate mixture and spoon-drip the chocolate glaze until the pear i
s covered. Place on wax paper-lined sheet pan to catch drips of chocolate.
Using a zester, remove long zests of peel from the navel orange. Separate 2- and 3-leaf se
ctions of fresh min.(12 of these sections). Sprinkle the orange zests over the chocolate p
ears and place the mint leaves at the stem base. Cover the pears with a cake cover and kee
p chilled till dessert time. Pears should chill 4 to 5 hours before serving. Place on indi
vidual dessert plates.
No Nutritional Information Available
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