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Vanilla-Muscat Poached Pears
Wow customers with these poached pears dipped in decadent chocolate and crunchy sliced almonds.
Ingredients:
4 Markon First Crop Bartlett Pears (peeled and cored)
Poaching syrup
4 cups water
1 cup Muscat wine
1/2 vanilla bean
1 cup sugar
12 oz. chocolate (cut into small pieces, melted over a double boiler)
2 cups almonds (sliced and lightly toasted)
Instructions:
Prepare
Peel, core, and poach pears in syrup (see poaching syrup recipe above) until tender. Remove pears from syrup and pat dry with a clean towel.
Assemble
Place the bottom half of each pear in the melted chocolate, then roll through the toasted, sliced almonds. Place on wax paper until the chocolate has hardened. Serve.
Meal Type:
Fall
Winter
Desserts
Gluten Free
Vegan
Vegetarian