National Desert Day: Chocolate Covered Pear with Macaroon Stuffing

Recipe from my Dinner for two biz…

Make Cream Anglaise

1. 2 cups half-and-half or whole milk
2. 1 vanilla bean, split lengthwise
3. 1/2 cup sugar
4. 4 large egg yolks, at room temperature

Preparation:

1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.

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Semi Sweet Chocolate Pieces: Microwave 30 seconds at a time until melted.

Macaroon Cookies mixture ( In processor with tsp of vodka)

Anjou Pears

Mint cut into chiffonade

For the Pears:

Use a melon baller to scoop out the cavity of the pear, starting at the bottom of the Pear~ Stuff with macaroon cookie mixtures to the top.

Cover with chocolate generously, plate on dinner plate lines with wax paper and chill in refrigerator for 15- 20 minutes until set!

Presentation:

Ladle Cream Anglaise on plate, place pear on top and garnish with mint chiffonade.

 

HOW TO CHIFFONADE:

 

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