| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| September 1 | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | tb | Dark rum |
| 1 | lg | Pear |
| 6 | Whole dried apricots; chopped | |
| 1/2 | oz | Fine-quality bittersweet chocolate; chopped |
| 1/4 | ts | Vanilla |
INSTRUCTIONS
In a heavy saucepan combine the sugar, the rum, and 1/2 cup water and simmer the mixture for 2 minutes. Add the pear, peeled, halved, and cored, and the apricots and poach the fruit, covered, spooning the syrup over the pear occasionally, for 8 to 10 minutes, or until the pear is tender. In a small heavy saucepan combine the chocolate, 2 tablespoons water, and the vanilla and heat the mixture over low heat, stirring constantly, until it is smooth. Transfer the pear halves to a work surface, cut them diagonally, into 1/4-inch-thick slices, and fan them onto 2 plates. Sprinkle the apricots over the pear slices and spoon the chocolate sauce around the fruit. Serves 2. Gourmet September 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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