Poached pears with chocolate sauce and coconut crisp
This is the finale – the last of the holiday box of Harry & David pears. Bosc or Anjou work nicely and keep their shape well. Its a make-ahead, super simple, show stopper. Perhaps you’ll make it for your cozy stay at home Valentine dinner?
Poached pears
- 2 – 3 ripe pears
- Juice of 1 lemon
- 1 cup water
- 2 cups sugar
- 6 whole cloves
- 1 cinnamon stick
- 1/2 vanilla bean
In a sauce pan, over low heat, combine all ingredients, except pears.
Peel pears, pole to pole (to keep their shape), using a vegetable peeler. Cut the pears in half (leave the stem on) and use a melon baller or small spoon to remove the center in a neat circle.
Immediately add the pears to the simple syrup mixture and bring to a low boil. Cook, turning the pears several times, until the sugar has dissolved (about 20 minutes).
Cool and refrigerate in an air tight container.
Chocolate sauce
- 1/3 cup water
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 3 tbs golden syrup
- 1 oz bittersweet chocolate
In a small sauce pan combine water, cocoa, sugar and syrup, and bring to a low boil. Remove from heat and add bittersweet chocolate. Stir to melt. Cool.
Coconut crisps
- 1/4 cup butter
- 1/3 cup brown sugar
- 2 tbs golden syrup
- 6 tbs flour (King Arthur All-Purpose gluten free)
- 1/2 tsb lemon juice
- Shredded coconut
Preheat oven to 350 degrees.
Combine butter, sugar and syrup in a sauce pan over low heat until sugar is dissolved (about 10 minutes). Remove from heat and let cool a few minutes.
Sift in flour, mixing a little at at time. Add lemon juice. Mix.
Place teaspoon size drops of dough on a parchment lined baking sheet. Sprinkle drops with coconut and bake 8 -10 minutes or until edges are golden.
Remove from oven and place on a cooling rack. When the crisp are still warm they can be rolled or shaped if you like.
Pears, chocolate sauce and coconut crisp can all be made the day before serving. You will need to gently warm the chocolate sauce before serving. The pears and syrup can be served hot or cold. Any leftovers are delicious with pancakes. Use a clove to mimic the stem on pear halves without them. Serve with ice cream and a garnish of mint.
