| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Dessert | 4 | Servings |
INGREDIENTS
| 2 | qt | Medium-strength Earl Grey tea |
| 2 | Firm pears; preferably D'anjou | |
| 1 | Lemon; halved | |
| 2 | c | Chocolate sauce |
| 2 | tb | Triple Sec liqueur |
| 1 | c | Heavy cream |
| 1 | ts | Vanilla extract |
| 2 | ts | Confectioners sugar |
| 8 | sm | Scoops vanilla ice cream |
INSTRUCTIONS
Bring tea to a simmer in an enameled or stainless steel saucepan over medium heat. Cut each pear in half. Peel, core, & immediately rub the surface with lemon. Place the pear halves in the hot tea & poach for 3 - 4 minutes on each side, or until tender but firm. Some varieties of pear will poach faster than others, so keep an eye on them. Remove from the tea with slotted spoon & set aside to cool. In separate saucepan, slowly heat chocolate sauce. Stir in Triple Sec; keep warm. Whip heavy cream to soft peaks. Add the vanilla extract & confectioners' sugar & whip to stiff peaks. Place one pear half on each of four cold serving plates, hollowed side up. Place two scoops of ice cream on each pear half. Drizzle each pear with 1/2 cup of the heated chocolate sauce & immediately top with a generous dollop of whipped cream. PETIT CAFE N.E. 55TH STREET, SEATTLE. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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