Poached Pears with Raspberry Coulis and Chocolate Drizzle

Hans Wressnigg Leave a Comment

Poached Pears with Raspberry Coulis and Chocolate Drizzle
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This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.



Ingredients


4 large Bosc (or D'Anjou) pears
4 cups cranberry-raspberry sauce
2 cups Riesling or other sweet white wine
1/4 cup sugar
2 cinnamon sticks, broken into pieces
1 (10 oz.) package frozen raspberries in syrup, thawed



Instructions


Combine the juice, wine, sugar and cinnamon stick halves in deep saucepan or casserole.
Peel the pears, slice a small piece from the bottom so they’ll stand up in a pan, and core the bottom of the pears using a sharp-serrated edge corer. Stand the pears upright in the pan and cover; bring to a boil then reduce heat to simmer the pears for 20-25 minutes, or until they are fork-tender. These can be cooked on a stovetop, on a bbq side burner or in the barbecue grill for a slightly smoky flavor.
Remove and discard the cinnamon sticks.
Process the raspberries in food processor or blender until smooth; strain and discard the seeds. Spoon the raspberry coulis onto serving plates; place pears on top of sauce.
Drizzle the chocolate sauce over pears and then sprinkle with confectioner’s sugar, serve.

Poached Pears with Raspberry Coulis and Chocolate Drizzle
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.



Ingredients


4 large Bosc (or D'Anjou) pears
4 cups cranberry-raspberry sauce
2 cups Riesling or other sweet white wine
1/4 cup sugar
2 cinnamon sticks, broken into pieces
1 (10 oz.) package frozen raspberries in syrup, thawed



Instructions


Combine the juice, wine, sugar and cinnamon stick halves in deep saucepan or casserole.
Peel the pears, slice a small piece from the bottom so they’ll stand up in a pan, and core the bottom of the pears using a sharp-serrated edge corer. Stand the pears upright in the pan and cover; bring to a boil then reduce heat to simmer the pears for 20-25 minutes, or until they are fork-tender. These can be cooked on a stovetop, on a bbq side burner or in the barbecue grill for a slightly smoky flavor.
Remove and discard the cinnamon sticks.
Process the raspberries in food processor or blender until smooth; strain and discard the seeds. Spoon the raspberry coulis onto serving plates; place pears on top of sauce.
Drizzle the chocolate sauce over pears and then sprinkle with confectioner’s sugar, serve.

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