On Wed, 10 Nov 2010 01:48:41 -0800, "Bob Terwilliger"
> arranged random neurons and said:

>Our farmer's market carries a variety of Asian pear with which I'm
>unfamiliar. It's pear-shaped (not round like many other
>Asian pears), yellow without any "freckling" at all and firm like an Asian
>pear. It's got a taste slightly reminiscent of honey and isn't gritty at
>all.
>
>It would be great on its own with a glass of Sauternes, but I'm looking to
>dress it up a bit. Any ideas? I'm currently considering a puff-pastry shell
>with ginger pastry cream, toasted almonds, and honey-glazed pear slices.

Bob, I've posted this before. It's very elegant looking and even
tastes good

@@@@@ Now You're Cooking! Export Format

Poached Pears In Phyllo With Chocolate Sauce

desserts

3 cups water
1 cup fruity white wine
1/4 cup sugar
6 Comice or Bosc pears; cored and peeled,
; stems intact
1 pound phyllo dough; thawed
1/4 pound butter; melted
chocolate syrup

Preheat oven to 400F. In a medium saucepan, bring the water, wine and
sugar
to a boil. Carefully place pears upright in the water-wine-sugar
mixture
and boil gently, covered, for 10 mins. Remove from the liquid and set
aside.

Fold a sheet of phyllo to make a square. Brush with butter and add 2
more
layers of phyllo in the same shape and brush again with butter. Place
a
cooked pear in the center of the phyllo.

Butter your hands and gather the phyllo up around the pear. The butter
will
act like glue and hold the phyllo together. Carefully place the pear
packets on a cookie sheet, sides not touching, and continue with the
remaining phyllo and pears.

Bake for 20 mins, then set aside in the refrigerator until serving
time.
Just before serving, pour a pool of chocolate syrup slightly off
center on
each dessert plate and carefully place a pear in the center of each
plate,
overlapping the sauce.



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Contributor: The Denver Post

Yield: 1 serving

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.66 **



Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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