No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pears and Dried Cherries with Chocolate Sauce

With its sharp-edged bowls, a melon baller is a good tool to have when you're preparing pears. If you don't have one, use a teaspoon.

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 4 firm, ripe Bartlett pears (about 1 1/2 pounds total)
  • 1/2 cup dried cherries
  • 2 tablespoons light corn syrup
  • 3 ounces semisweet chocolate, cut into small pieces
  • 1/3 cup heavy cream

Cook's Note

Chocolate sauce can be made ahead of time. Simply store in an airtight container, and refrigerate up to 3 weeks. To reheat, warm over low heat in a small saucepan or in the microwave.

Directions

  1. Step 1

    Preheat oven to 400 degrees. Peel pears with a vegetable peeler. Halve lengthwise, leaving the stems intact. Using a melon baller, scoop out seeds. With a paring knife, remove thin fibrous core that runs from stem to bottom.

  2. Step 2

    In a 9-by-13-inch baking dish, place pears (cut side down), cherries, and 1/4 cup water; cover tightly with aluminum foil. Bake until pears are tender when pierced with the tip of a paring knife, about 30 minutes.

  3. Step 3

    Meanwhile, make chocolate sauce: In a small saucepan, combine corn syrup and chocolate. Stir over low heat until melted, 2 to 3 minutes. Remove from heat. Whisk in cream until smooth.

  4. Step 4

    To serve, divide pears and cherries among serving plates; drizzle with warm chocolate sauce.

Source
Everyday Food, October 2006

advertisement

advertisement