Poached pears with chocolate sauce and coconut crisp
This is the finale – the last of the holiday box of Harry & David pears. Best of all, nearly everything can be made-ahead, a simple dessert that’s anything but. Bosc or Anjou work nicely and keep their shape well. I like it for a cozy stay at home Valentine dinner too.
Poached pears
- 2 – 3 ripe pears
- Juice of 1 lemon
- 1 cup water
- 2 cups sugar
- 6 whole cloves
- 1 cinnamon stick
- 1/2 vanilla bean
In a sauce pan, over low heat, combine water, sugar, lemon juice, cloves, cinnamon stick and vanilla bean.
Peel the pears, pole to pole, using a vegetable peeler. Cut in half lengthwise, leaving the stem intact. Using a melon baller or small spoon, remove the core.
Immediately place the pears in the poaching liquid and bring to a gentle simmer. Cook for about 20 minutes, turning the pears occasionally, until tender but still holding their shape.
Remove from the heat and let cool. Refrigerate the pears and syrup together in an air tight container until ready to serve.
Chocolate sauce
- 1/3 cup water
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 3 tbs golden syrup
- 1 oz bittersweet chocolate
In a small sauce pan combine water, cocoa, sugar and syrup, and bring to a low boil. Remove from heat and add bittersweet chocolate. Stir to melt. Cool.
Coconut Crisps
- 1/4 cup butter
- 1/3 cup brown sugar
- 2 tbs golden syrup
- 6 tbs flour (King Arthur All-Purpose gluten free)
- 1/2 tsb lemon juice
- Shredded coconut
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine butter, brown sugar and golden syrup in a sauce pan over low heat. Cook until sugar is dissolved, about 10 minutes. Remove from heat and let cool a few minutes.
Sift in flour, mixing a little at at time. Add lemon juice. Mix.
Drop teaspoonfuls of batter onto the prepared baking sheet, leaving plenty of room between them. Sprinkle lightly with shredded coconut.
Bake 8 -10 minutes, until lacy and golden around the edges.
Cool briefly on the pan, then transfer to a wire rack. While still warm, the crisps can be gently rolled or shaped if desired.
KABIE PLATES
Place a small scoop of vanilla ice cream in a shallow bowl. Lean a pear half up against the ice cream and spoon several tablespoons of syrup over the pear and let pool in the bowl. Drizzle with warm chocolate sauce and place a coconut crips into the scoop of ice cream for height. Finish with a sprig of fresh mint.
KABIE NOTE
The pears, chocolate sauce and coconut crisps can all be made the day before. Store the pears in their poaching liquid and gently warm the chocolate sauce before serving.
