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Tomato Marinara Sauce
Cinnamon Poached Pears with Dairy-free Chocolate Sauce
| By : |
| Prep Time | 15 minutes |
| Cook Time | 3 minutes |
| Servings |
6 pears
|
Ingredients
- 1 lemon cut in half
- 3 cups Water
- 2 cups wine
- 2 cups pure cane sugar
- 6 cinnamon sticks
- 6 Bartlett pears ripe, but still firm
Chocolate Sauce
- 9 ounces bittersweet chocolate cut in
1/2-inch pieces (72% dark was used in the creation of this recipe) - 1/2 cup coconut milk
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
Ingredients
Chocolate Sauce
|
Instructions
- Put the water, wine, sugar, and cinnamon sticks in the Instant Pot.
- Press Sauté Function and bring liquid to a simmer, stirring until the sugar dissolves. Lower the heat so the liquid stays hot until the pears are peeled and ready.
- Peel the pears, keeping them whole, with the stems intact. Rub them immediately with the cut lemon to keep from turning brown. Squeeze the remaining lemon juice into the wine/sugar syrup and drop the juiced lemon into the syrup.
- Slip the pears into the hot syrup and lock the lid. Select Manual, adjust to high pressure and set the timer for 3 minutes.
- When the time is up, press Cancel and quick release the pressure by twisting the steam release to Venting position. Open the Instant Pot cautiously.
- Carefully remove the pears with a slotted spoon and let cool. When the syrup has cooled a bit, pour it over the pears.
- Transfer the pears and syrup, including the cinnamon sticks, to a bowl. Cover the pears with a parchment paper circle and the plate weight, to keep them fully submerged until you are ready to serve. the pears can be served warm, cold or at room temperature.
Make the Chocolate Sauce
- Place the chocolate in a bowl. In a small saucepan, over medium flame,
- Heat the coconut milk, coconut oil, and maple syrup just to the boil.
- Pour over chocolate and let sit a minute. Whisk until smooth. Serve very warm.
Serving
- Slice a little piece off the bottom of each pear and so they will stand up.
- Place each pear on a plate and pour the warm chocolate sauce over. Enjoy!
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
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Great!
What kind if wine is used for this?
The broth was delicious! We used pinot for the wine (all we had on hand). Loss of a star as the chocolate was a nightmare for us and disnt seem to compliment the dish. Probably us not the recipie.
I used white wine. Pears were delicious and perfectly tender and the syrup was amazing. (Some leftover and will use it for a cocktail!).
The chocolate sauce was very simple to make, I just melted it in the coconut milk, coconut oil and maple syrup. Delicious.
A great dessert with a nice presentation. It was fairly easy to make and can be made ahead of time. Definitely would make again.
I used champagne and substituted about 1/4 cup thinly sliced fresh ginger for the cinnamon. The Bosc pears were slightly underripe, so 4 minutes under pressure with 8 minutes of natural release was just perfect.
I followed the directions to a T and the pears were no softer than when I placed them in the Instant Pot! Three minutes was not nearly enough to cook them. I would not waste my time doing these again. The chocolate sauce was nice but everyone was disappointed that the pears were so hard. They were firm and yellow going in so I assumed the 3 minutes would be enough on HIGH pressure plus soaking in the warm broth for 3 hours afterwards would be enough.
Something just wasn’t right…..