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Chocolate- Covered Pears with Espresso Sauce

This conversation-stopping dessert is actually simple to make since poaching pears is as easy as boiling an egg. Melting the chocolate with a touch of butter helps it flow evenly over the fruit. If the coating comes out a bit uneven, everyone will be delighted anyway.

Ingredients

Serves: Prep:  17min |Cook: 27min |Total: 2hr 44min
              

Directions

1.
From the lemon, cut 2 strips of zest, each 2" x 1". Juice the lemon, keeping the squeezed halves.
2.
In a saucepan deep enough to hold the pears standing up, combine the lemon juice, lemon zest, water, 11/2 cups sugar, cinnamon, and cloves. Over medium heat, bring the mixture to a boil and boil 5 minutes. Remove from the heat.
3.
Meanwhile, using a vegetable peeler, peel the pears, leaving the stems on. With a small melon baller, working from the bottoms, scoop out the cores. Rub the pears all over with a lemon half to prevent discoloring. If necessary to make the pears stand firmly, cut thin slices off the bottoms.
4.
Add the pears to the syrup, which should come up to their stems. If necessary, add cold water. Return the pot to medium heat and bring to a simmer. Cook the pears until a thin knife easily penetrates at the thickest point, 15 minutes. Using a slotted spoon, carefully remove the pears and set on a plate to cool to room temperature. Reserve the cooking syrup.
5.
Using paper towels, pat the pears very dry. In a microwaveable bowl, heat the chocolate and butter together in 10 to 15 second bursts until they are melted. Remove and stir until smooth.
6.
To coat the pears, set them on a greased wire rack set over a plate. Spoon the melted chocolate over each pear to coat. Let them set in a cool place until the chocolate sets, forming a shell, 2 to 3 hours.
7.
For the sauce, strain 1 cup of the cooking syrup into a small saucepan and add the remaining 1/2 cup sugar. (Strain the remaining syrup and reserve to use to sweeten lemonade or iced tea.) Bring to a boil over medium-high heat. Reduce the heat to medium and boil until the syrup is reduced by half. Off the heat, add the coffee. Set aside to cool.
8.
Carefully, using your fingers and a fork, lift the pears from the rack and set each in the center of a dessert plate. Spoon 2 tablespoons of the sauce around each serving.

Nutritional Facts per serving

CALORIES 645.9 CAL

FAT 14.3 G

SATURATED FAT 7.3 G

CHOLESTEROL 5 MG

SODIUM 13.8 MG

CARBOHYDRATES 141.1 G

TOTAL SUGARS 126.8 G

DIETARY FIBER 7.3 G

PROTEIN 2.7 G
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