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Pears Eleganza Recipe
|Pears||5 Large, peeled, stems retained|
|Water||480 Milliliter (2 Cup)|
|Sugar||120 Milliliter (1/2 Cup)|
|Fresh ginger||1 Inch, peeled|
|Grand marnier||195 Milliliter (3/4 Cup Plus 1 Tablespoon)|
|Heavy cream||180 Milliliter (3/4 Cup)|
|Confectionery sugar||15 Milliliter (1 Tablespoon)|
|Plain non-fat yogurt||240 Milliliter (1 Cup, Divided)|
|Carob chips||1⁄2 Pound (230 Gram)|
Serving size: Complete recipe
Calories 3465 Calories from Fat 1029
% Daily Value*
Total Fat 118 g182.2%
Saturated Fat 84.7 g423.7%
Trans Fat 0 g
Cholesterol 246.6 mg
Sodium 193.4 mg8.1%
Total Carbohydrates 516 g172%
Dietary Fiber 51.2 g204.7%
Sugars 329.3 g
Protein 48 g96%
Vitamin A 58.3% Vitamin C 82.7%
Calcium 52.4% Iron 12.3%
*Based on a 2000 Calorie diet
Reserve the cores.
Place the pears upright in a large saucepan with the water, sugar, cinnamon stick, ginger and 1/2 cup Grand Marnier.
Cook the pears until they are tender but not mushy €” anywhere from 3-15 minutes, depending on the variety and ripeness.
Cool, then add another 1/4 cup Grand Marnier to the poaching liquid.
Let stand in refrigerator overnight.
Just before serving, whip together 1/2 cup heavy cream, the confectioners sugar and 1 tbs Grand Marnier in an electric mixer until stiff.
On slow speed, beat in 1/2 cup yogurt.
Remove pears from liquid; fill the cavities of the pears with this semistiff mixture.
Trim a 1/2-inch thick piece from each reserved pear core and plug the pear cavities to keep the filling in place.
To make the pears easy to eat, slice them horizontally at the point where the base narrows into the neck.
Melt the carob chips in a double boiler.
Slowly add 1/4 cup heavy cream and 1/2 cup yogurt, beating until smooth.
Heat just until warmed through; do not allow to simmer.