Chocolate-Covered Poached Pears with Apricot-Pecan Stuffing and Chile Sabayon Recipe

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Chocolate-Covered Poached Pears with Apricot-Pecan Stuffing and Chile Sabayon
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Ingredients
19
Count
Nutrition
518
Calories
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Ingredients:

Directions:

  1. Poach pears Cut a circle of parchment paper to fit inside mouth of a heavy large pot. Combine wine, sugar, vanilla bean, canela, anise seeds, and lemon zest in pot over medium heat. Cook, stirring, until sugar dissolves. Add pears and enough water to cover, 3 to 4 cups. Place parchment paper over pears to keep them submerged, and bring liquid to gentle simmer. Simmer until pears are just tender, about 12 minutes. Remove pears, discarding liquid, cool completely, and refrigerate until chilled.
  2. Make stuffing Melt butter or margarine in medium skillet over medium heat. Add pecans and cook, stirring, until lightly toasted, about 2 minutes. Add chopped apricots and cook, stirring, 1 minute more. Add brown sugar and cook mixture, stirring constantly, until light syrup develops, about 1 more minute. Remove from heat and cool.
  3. Stuff pecan mixture into hollowed pears, packing tightly. Refrigerate until chilled.
  4. Make chocolate sauce Line baking sheet with parchment paper. Melt butter or margarine in small saucepan. Remove from heat and stir in chocolate.
  5. Remove pears from refrigerator and dip into chocolate sauce, tilting and swirling pan to coat bottom half of each pear.
  6. Place on parchment paper-lined baking sheet and refrigerate until chocolate is set.
  7. Make sabayon In metal bowl whisk together egg yolks, wine, sugar, and chile powder until well combined. Set bowl over saucepan of simmering water and cook mixture, whisking constantly, until foamy and thick enough that strokes leave a clear path, about 4 to 5 minutes. Remove bowl from over water.
  8. To serve Ladle sabayon into 6 shallow bowls. Place 1 pear in each bowl. Garnish with fresh mint and berries.
  9. Tips: •To core and hollow out the pears, start from the bottom: Cut out a small amount with a paring knife, then continue digging upward with an espresso spoon or melon baller until all of the core is removed. •Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S.. It's available . •Santibañez recommends unsulfered, natural apricots for the stuffing and Valrhona semisweet (56 percent) chocolate for the sauce. •If you're serving the pears at a seder, look for kosher-for-Passover brown sugar, which does not contain cornstarch.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.56 Kcal (2167 kJ)
Calories from fat 313.48 Kcal
% Daily Value*
Total Fat 34.83g 54%
Cholesterol 154.53mg 52%
Sodium 55mg 2%
Potassium 495.63mg 11%
Total Carbs 46.66g 16%
Sugars 32.66g 131%
Dietary Fiber 10.71g 43%
Protein 8.44g 17%
Vitamin C 27.4mg 46%
Vitamin A 0.1mg 5%
Iron 3.2mg 18%
Calcium 79.1mg 8%
Amount Per 100 g
Calories 213.37 Kcal (893 kJ)
Calories from fat 129.24 Kcal
% Daily Value*
Total Fat 14.36g 54%
Cholesterol 63.71mg 52%
Sodium 22.67mg 2%
Potassium 204.33mg 11%
Total Carbs 19.24g 16%
Sugars 13.46g 131%
Dietary Fiber 4.42g 43%
Protein 3.48g 17%
Vitamin C 11.3mg 46%
Vitamin A 0.1mg 5%
Iron 1.3mg 18%
Calcium 32.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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