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Poached Pears Dipped in Chocolate
Prep Time:
30 minutes
Cook Time:
15 minutes
Makes:
4 servings
Ingredients

* Glazed Almonds:

2 Tbsp. H-E-B Granulated Sugar

1/4 c. Hill Country Fare Slivered Almonds

* Poached Pears:

1 sheet (12-inch) H-E-B Parchment Paper

4 Bartlett Pears

1/2 bottle dry white wine

4 c. water

2 Tbsp. Central Market Organics Dessert Spice Blend

* Ganache:

1 1/4 c. (8 oz.) Hill Country Fare Semi-Sweet Chocolate Chips

1 c. H-E-B Heavy Cream

Directions


Heat a heavy skillet over medium heat 3 minutes. Add sugar and almonds and stir the mixtur
e until all sugar is melted and almonds are coated. Quickly pour the glazed almonds on the
sheet of foil, cool, and break into small pieces.
Cut a sheet of the parchment paper to fit over a 2-quart saucepot. Combine white wine, wat
er, and dessert spices in the pot. Peel the pears, leaving the stem intact. Slice off 1/4
inch of pear bottom for a flat base. Place peeled pears in the wine mixture, cover with pa
rchment paper, bring to a boil, reduce the heat to low, and poach for 7 minutes or until p
ears are fork-tender.
Cool pears in the poaching liquid for 1 hour. Remove from liquid, drain, set on a plate, c
over with plastic wrap, and chill for 1 more hour. Meanwhile, strain the remaining poachin
g liquid, return it to the pot, and cook over medium heat until a syrup consistency is rea
ched (about 1 1/2 cups). Pour syrup in a bowl and chill until pears are served.
Place cream in a glass bowl and microwave on high power for 1 1/2 minutes. Add chocolate c
hips and let sit for 30 seconds without stirring. Stir chocolate mixture until it is a dee
p chocolate color and cool to a pudding consistency.
Place a sheet of parchment paper on a baking sheet pan. Blot the bottom half of each pear
with a paper towel. Dip bottom of each pear in chocolate ganache and then sprinkle chocola
te coating with glazed almonds. Save remaining ganache in refrigerator for another use. Co
ver the pears with plastic wrap and place in the refrigerator until ready to serve. Place
each pear on a dessert plate, top with 1 tablespoon poaching syrup, and serve.

Nutritional Information


Calories: 350, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 10mg, Carbohy
drates: 48g, Dietary Fiber: 5g, Sugar: 36g, Protein: 3g

Source


My H-E-B Texas Life Magazine