| 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.
A Message from our Provider:
“How can a moral wrong be a civil right?”