| 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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