Boiled Pear Dessert
Do not discard the pear poaching liquid it will make a great butter-rum syrup. Bring the liquid to a boil; add 2 tablespoons butter and 1 teaspoon rum extract. Boil until syrupy. Serve over pound cake.
4 firm medium pears, peeled stems intact
1 cup water
1/4 tsp ground nutmeg
1 whole clove
1/2 cup brown sugar
2 Tbsp butter
2 oz unsweetened chocolate
1 cup sugar
1/8 tsp salt
1/3 cup water
1 1/2 tsp vanilla extract
Slice 1/4 inch from bottom of each pear to allow it to stand upright. Place pears in a saucepan with water, nutmeg, clove and brown sugar. Bring to a boil over medium-high heat; cover.
Reduce heat to low. Simmer pears until just tender, about 15 minutes. Remove pears from pan with a slotted spoon.
Melt butter and chocolate in a small saucepan over low heat, stirring continually. Stir in sugar, salt and water. Cook over medium heat, stirring, until thickened, about 5 minutes. Stir in vanilla.
Pour sauce onto individual serving plates. Place a pear, standing upright, in center of each plate. Serve immediately.
Make an extra-quick chocolate sauce when in a hurry. Melt 8 ounces semisweet chocolate chips with 1 cup heavy cream in the top of a double boiler; cook over low heat. Stir continually until chocolate melts.