Lobster and Truffles: A Decadent Feast for Two

Easy recipes for truffled potatoes, lobster and a chocolate pear dessert.
(Page 6 of 6)
 

5. To poach the pears: over low heat, dissolve 1/2 cup sugar in 1/2 cup water. Add the spices and vanilla bean, cover, and bring to a simmer.

6. Peel and halve the pear. Scoop out the core and remove stem.

7. Place the pear halves in the spice syrup and cover. Poach over low heat until just tender, 12 to 15 minutes. Let cool slightly in the syrup and serve at room temperature, topped with the chocolate crème.

*A simple alternative is to use a chai tea bag in place of the whole spices. Remove the tea bag when the pear is done cooking. In place of the vanilla bean, add a teaspoon of vanilla extract when you remove the pan from the heat.

 
 
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3 responses so far

  • 1 Sharon // Mar 3, 2007 at 7:30 am

    Nice recipes but Jeanne is correct. The recipes are not posted correctly and it is obvious that proof reading wasn’t done.
    Amy, I think it is you that is being unfair.

  • 2 amy // Dec 16, 2006 at 10:43 pm

    Jeanne are you menstruating? Criticism works when it’s constructive.

  • 3 jeanne // Dec 15, 2006 at 9:40 pm

    You have your dessert recipe and potato recipe mixed together. Could you please separate these two and represent them as two separate recipes? Currently each contains parts of the other.
    Interesting but confusing.
    Good luck with that.
 
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