Wednesday, October 22, 2008

Crepes Stuufed With Poached Pears

On our last night in Paris we had crepes. I finished my meal with a sweet crepe filled with poached pears and topped with chocolate, almonds, and vanilla ice cream. The combination was amazing, and I've thought about it often since returning home.
Over the weekend a pile of pears purchased at the farm's market finally wore me down. I had to try to recreate this treat at home. The results were easier that I expected. With the help of a jar of organic dark chocolate spread, I was able to recreate a dessert that could give the Parisian version a run for its berets.

To assemble, take one hot crepe. Place half of a poached pear (recipe below), thinly sliced, inside the crepe. Fold in half. Drizzle with chocolate sauce and top with chopped almonds and a scoop of vanilla ice cream.

Poached Pears
6 pears
1 quart apple juice
1 stick of cinnamon
1 teaspoon vanilla
1/4 teaspoon salt

Peel pears and cut in half. Remove seeds and core. Place pears in a medium saucepan. Pour apple juice over pears to cover. Add cinnamon, vanilla, and salt. Bring the liquid to a boil, and then reduce heat to a simmer. Cook pears until they are easily pierced with a fork, between 20 and 35 minutes depending on the ripeness of the fruit.

You can store the pears in the poaching liquid for up to three days.

Poaching liquid can also be reduced to a sauce and served with the pears.

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