| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| September 1 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | T | Dark rum |
| 1 | Pear | |
| 6 | Whole dried apricots | |
| chopped | ||
| 1/2 | oz | Fine-quality bittersweet |
| chocolate chopped | ||
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 980
Calories From Fat: 290
Total Fat: 36.2g
Cholesterol: 0mg
Sodium: 723.9mg
Potassium: 940.9mg
Carbohydrates: 168.1g
Fiber: 22g
Sugar: 73.7g
Protein: 14.5g