4 under-ripe, firm Anjou or Bosc pears, peeled, halved and cored
2 tablespoons lemon juice
1/2 cup boiling water
3 tablespoons sugar
2 tablespoons light corn syrup
2/3 cup sugar
1/2 cup nonfat milk
1/4 cup unsweetened Dutch-process cocoa
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract (essence)
- Preheat an oven to 350°F (180°C).
- In a 13-by-9-by-2-inch baking dish, arrange the pears, cut side down, and top with the lemon juice.
- In a small bowl, combine the water, sugar and corn syrup and stir to mix well. Pour over the pears. Cover the dish with aluminum foil and bake until the pears are tender when pierced with a fork, 25-35 minutes. Cool in the pan for 10 minutes.
- Using a slotted spoon, transfer the pears to a container, cover and refrigerate for 20 minutes to 8 hours. Discard the syrup.
- To make the Chocolate Sauce, combine the sugar, milk, cocoa and cornstarch in a small saucepan over medium heat. Simmer, stirring constantly with a wire whisk, until the mixture thickens, about 5 minutes. Remove from the heat and stir in the vanilla. Store in an airtight container in the refrigerator for up to 1 week.
- To serve, slice each pear half lengthwise into thin slices, without cutting all the way through the stem end, place 2 halves on each dessert plate and press down gently to form fans. Top each with 1 tablespoon of the chocolate sauce.
Makes 4 servings.
Source: Cooking for Healthy Living