Poached Stuffed Pear Dessert
- Stuffing for 6 pears
- 6 gingernuts.
- 1 tbls butter
- 1 tbls of poaching syrup
- 6 squares of cooking chocolate
Peel pears and poach in a red wine, sugar and cinnamon liquid.(its nice to leave the stalk on). Use 1/2 bottle of red wine, 1/2 cup sugar and a cinnamon quill. Also add the zest of a lemon. Simmer until beautifully soft. Allow to cool.
Remove pears and reduce liquid to a syrup. Remove core of pears with a melon baller, a sharp teaspoon, a grapefruitspoon or as I do, a knife and some care.
Cut a little off the bottom so that the pear will stand up nicely.
Whirr up gingernuts, syrup and butter in food processor. Put a square of cooking chocolate in the pear cavity first and follow with the gingernut butter mixture.
Stand up pears in a baking dish surrounded by the syrup and cook in a moderate oven for 15 mins spooning over poaching syrup every so often. Take care not to let the syrup reduce so much it burns.
The end result should be 6 lovely warm gingery filled pears with some truly syrupy, caramel sauce.
I'd keep 1/2 syrup apart from the baking mixture and reduce that to exactly the consistency I want on the stove top to avoid disappointment.