Poached Pears in Chocolate Raspberry Sauce
Author: Meals Matter; DCC (Dairy Council of California)
Recipe type: Desserts
This is a rich and elegant dish that shows off all of the ingredients. Low Fat; Low Sodium; High Fiber.
- 6 small ripe fresh pears
- Fresh lemon juice
- 1½ cups pear nectar
- ¼ cup semi-sweet chocolate chips
- 1 package Unsweetened frozen raspberries, thawed
- Peel pears under cold, running water with a vegetable peeler, leaving them whole with stems intact.
- Brush with lemon juice to prevent discoloration.
- In a large saucepan, combine the pear nectar and pears. Cook over low heat for 20 to 25 minutes, testing frequently to see if pears are cooked.
- When cooked, but still firm to the touch, carefully remove the pears from the juice and chill, reserving the cooking liquid.
- When ready to serve, rapidly boil the cooking liquid until reduced to about ¼ cup.
- Add the chocolate chips and stir until the chocolate melts and the sauce is smooth.
- Meanwhile in a food processor or blender, puree the berries. Strain through a fine sieve, pressing with the back of a spoon to remove as much liquid as possible.
- o serve, spoon about 1 tablespoon of the chocolate sauce and 1 tablespoon of the raspberry sauce onto each plate. Place the pear, standing up on the bed of sauce.
Serving size: 1½ cups Calories: 173 Fat: 3g Saturated fat: 1g Unsaturated fat: 0g Carbohydrates: 40g Sodium: 3mg Fiber: 5g Protein: 1g