Chocolate Pears

cooking

Apr 13

2014-04-13 13.25.31-2 Here is a light fruit dessert that is easy to make and less than 200 calories per serving. Most of the time pears are poached in wine or liqueur. But you can poach them in a light chocolate syrup to give them a light chocolate flavor and warm cocoa hue. We served ours with a light sprinkling of real chocolate shavings and a tiny amount of chocolate syrup.Here is how you make them:2 pears4 cups water2 cups sugar2 tablespoons cocoa2 tablespoons Hershey's Chocolate Sauce4 tsp shaved dark chocolate chocolate (use potato peeler or cheese slicer)Place water, sugar, and cocoa in a small pan. Peel pears and remove the core from the bottom of them. Place them in the sauce pan and top with foil. Simmer over low heat for 40 minutes.Remove from poaching liquid. Set each pear in 1 tablespoon of Hershey's chocolate sauce. Top each one with 2 teaspoons of shaved chocolate. Refrigerate until ready to serve or serve warm.Serves 2.TIP: cover them with foil while they are poaching so they stay submerged: 2014-04-13 13.19.43 Check out our new Fruit and Vegetable Promotion Posters:

EasterfruitpearsdessertApril

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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