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Fresh and Saucy Raspberry Pears with Chocolate Curls


1/4 cup sugar
1 cup water
2 tablespoons lemon juice
6 fresh B.C. Bartlett pears
1 15-ounce package frozen raspberries, thawed
1 100-gram dark chocolate bar

Make syrup by combining sugar, water and lemon juice. Pare pears, remove core. Place in an ungreased 2 quart casserole. Pour syrup over pears. Bake covered at 350 degrees F until tender 45 to 60 minutes. Meanwhile make raspberry sauce. Drain juice and rub berries through a fine sieve, pressing with a wooden spoon to get all of puree. To make chocolate curls, have bar at room temperature, and use a potato peeler. Refrigerate. To serve pears, cool 30 minutes after baking. Pour hot raspberry sauce over pears. Garnish with chocolate curls.

Serves 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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