Fancy pears
Instructions:
-
Edward Harris Heth in The Country Kitchen Cookbook described a dessert made with fresh pears, which he prepared for the "rich lady" who moved out to the country for the summer. The sauce is one that goes well on all kinds of fresh fruits and berries. But in this combination, the sweetness of the sauce counterbalances the bitterness of the cocoa and brings out the flavor of the pears. Although Cornice pears are ideal, try them with spicy Bosc or Anjous as well. The sauce must be made at least 4 hours before serving so that it can chill and thicken.
- THE SAUCE
- 1 egg;
- 1 cup powdered sugar;
- 5 tablespoons melted butter;
- 1 cup heavy cream;
- 1⁄4 cup brandy or light rum.
- THE PEARS
- 4 ripe Cornice pears;
- 4 tablespoons dark unsweetened cocoa.
- In the small bowl of an electric mixer, beat the egg until frothy; add the powdered sugar and butter and beat until light. In another bowl, whip the cream until stiff, and fold into the egg mixture. Blend in the brandy or rum. Chill 4 hours.
- Pare and core the pears. Place on individual dessert plates and fill the hole of each pear with the cocoa. Spread one-quarter of the sauce over each pear.