|Passover Dessert Pears
Chef Roberto Santibañez of Rosa Mexicano—New
Adapted by StarChefs.com
Yield: 6 Servings
- 2 Tablespoons margarine
- ½ cup pecans, chopped
- ½ cup apricots, chopped
- 1 Tablespoon brown sugar
- ½ cup sugar
- 2 cups red wine
- 2 cups water
- 6 pears, peeled and cored
- 1 vanilla bean
- 1 (3-inch) Mexican cinnamon stick
- 1 teaspoon anise seeds
- 1 Tablespoon lemon zest
- 1 sheet parchment
- ¼ cup margarine
- ½ cup semi-sweet chocolate (nondairy), chopped
Spicy Vanilla Sabayon:
- 4 egg yolks
- 2 cups sugar
- 1 teaspoon pure non-alcoholic vanilla extract
- ¼ teaspoon red chili powder
Melt the margarine in a sauté pan; add the pecans and
toast lightly. Stir in the chopped apricots; add the brown
sugar and cook the mixture, stirring constantly, until a light
syrup develops. Remove from heat and allow to cool.
In a sauce pan over medium heat, dissolve the sugar in the
wine and water. Add the pears, vanilla bean and aromatics.
Press the parchment paper down into the sauce pan to keep
pears submerged in the liquid. Bring to a light simmer and
cook until pears are just tender, approximately 10-12 minutes.
Remove pears from the liquid and chill. Fill the hollowed
pears with apricot stuffing, and refrigerate.
For Chocolate Sauce:
Melt the margarine in a small sauce pan; remove from heat
and stir in the chocolate. Take the chilled, stuffed pears
and dip them half way into the warm chocolate. Place the pears
on a parchment-lined tray and return to the fridge to allow
the chocolate to set.
For Spicy Vanilla Sabayon:
Place the egg yolks, sugar, vanilla and chili powder in a
small mixing bowl. Whisk over a double boiler until the yolks
become light and frothy and all the sugar is dissolved.
To Assemble and Serve:
Ladle 1 ounce sabayon into the bottom of each shallow serving
bowl. Place 1 chocolate covered, stuffed pear in the center
of the bowl. Garnish with fresh mint and berries.
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