Ingredients
1 lb. of pears (after peeling and seeding)
1 c. sugar
1 c. water
1 lb. of pears (after peeling and seeding)
1 c. sugar
1 c. water
6 sheets of gelatin
(If using granulated gelatin: 6 sheets = 1 ½ packets of gelatin or 1 ½ tblsp. Granulated gelatin is dissolved in ½ cup cold water)
8 oz. white chocolate chips
1/4 c sugar
1 oz pear liquore or brandy
(If using granulated gelatin: 6 sheets = 1 ½ packets of gelatin or 1 ½ tblsp. Granulated gelatin is dissolved in ½ cup cold water)
8 oz. white chocolate chips
1/4 c sugar
1 oz pear liquore or brandy
4 c cream whipped
8 to 10 chocolate cups or wine glasses
Method
Peel and seed firm pears like Anjou or Bosc. Then quarter. In a saucepot add water and sugar, cover and simmer until tender. If using a softer, sweeter pear cut the sugar and cooking time in half. Drain and puree the warm pears. (You could save the poaching liquid for sweetening ice tea).
Peel and seed firm pears like Anjou or Bosc. Then quarter. In a saucepot add water and sugar, cover and simmer until tender. If using a softer, sweeter pear cut the sugar and cooking time in half. Drain and puree the warm pears. (You could save the poaching liquid for sweetening ice tea).
Place the pureed pears in a double boiler or stainless bowl over simmering water
If using sheets of gelatin soften by placing it into cold water for 2 minutes. Squeeze as much water out of the gelatin as possible. If using granulated gelatin, dissolve in cold water and add it to the puree and heat until it is totally dissolved. Add the white chocolate chips and sugar to the puree, heat until chocolate is melted and mixture is smooth.
If using sheets of gelatin soften by placing it into cold water for 2 minutes. Squeeze as much water out of the gelatin as possible. If using granulated gelatin, dissolve in cold water and add it to the puree and heat until it is totally dissolved. Add the white chocolate chips and sugar to the puree, heat until chocolate is melted and mixture is smooth.
Transfer the puree and chocolate to a large mixing bowl and add the liquor then set aside to cool. Now whip cream to a stiff peak. When puree is cool but not set fold in the whipped cream.
Scoop, with an ice cream scooper, or pipe, using a pastry bag, about 4 oz. of the mixture into wine glasses or chocolate cups. Chill. Serve with poached pear halves and strawberry or raspberry sauce.
Chocolate cups may be purchase at many fine chocolatiers or easily made.
Recipe may make between 8 and 12 portions depending on size of your guests’ appetites.
How to make a chocolate cup:
Melt firm milk chocolate bars is a stainless steel bowl over simmering water. Remove from heat and let the chocolate come down to room temperature. Blow up small round balloons to the size of a baseball. Dip balloons into the melted chocolate up to the equator of the balloon. Place chocolate coated balloon in the fridge on a tray covered with waxed paper. Cool each balloon for 10 minutes. Repeat dipping in chocolate. Cool again thoroughly. Poke a hole in the balloon with a pin and gently remove balloon.
Melt firm milk chocolate bars is a stainless steel bowl over simmering water. Remove from heat and let the chocolate come down to room temperature. Blow up small round balloons to the size of a baseball. Dip balloons into the melted chocolate up to the equator of the balloon. Place chocolate coated balloon in the fridge on a tray covered with waxed paper. Cool each balloon for 10 minutes. Repeat dipping in chocolate. Cool again thoroughly. Poke a hole in the balloon with a pin and gently remove balloon.
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