Chef Andre’s “Pears avec Chocolait” Recipe


this sinfully delicious dessert is sure to arouse the romantic sidof those that partake


1 cup sugar
4 cups water
Juice of 1 large orange
2 cinnamon sticks
4 cloves
6 firm Anjou or Comice pears, stems left intact
4oz. unsweetened chocolate, broken into small pieces.
2oz. semi-sweet chocolate, broken into small pieces


1 (12oz.) bag semi-sweet chocolate chips
½ cup (1 stick) unsalted butter

Fresh mint sprigs, for garnish

In a large saucepan over medium heat, combine the sugar and water and cook, stirring for, about 3 minutes, until the sugar has dissolved. Stir in the orange juice, cinnamon, and cloves and simmer, covered, for 10 to 15 minutes.

Peel the pears and trim the bottoms so that they stand upright. Place the pears in the syrup and poach until tender, 30 to 40 minutes, depending on the ripeness of the pears (test with a toothpick). Allow the pears to cool in the syrup, then chill thoroughly, preferably overnight.

Place both chocolates in the top of a double boiler set over simmering water. Add the butter and stir until melted and smooth. Remove from the heat.

Remove the pears from the syrup and gently pat dry.
Dip the pears into the melted chocolate and coat evenly, using a spoon if necessary. Lift the pears to drain off the excess chocolate.

Arrange on a serving dish and garnish with mint.
(The pears will keep in the refrigerator for up to 36 hours; allow them to come to room temperature before serving).

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