MIMOSA POACHED PEARS WITH CHAMPAGNE SAUCE
The mixture of flavors with the orange juice mix is different and light. I just loved it. There are a few steps, but this is an easy dessert to prepare. I did have to simmer the pears a bit longer that the recipe called for to get them more tender, but that could have been the particular pear that I was using. These are great...
Provided by Coleen Katz
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Make chocolate cake icing first: Beat cream until slightly thickened, about 2 minutes. Gradually add 1/2 Cup of confectioner's sugar, vanilla extract and cocoa. Beat until stiff peaks form, about 3 minutes.
- 2. Core pears from the bottom, leaving stems in place. Peel pears.
- 3. In a small dutch oven, whisk together orange juice, champagne, honey and Ginger. Bring to a boil over a medium-high heat.
- 4. Stuff pears with 1 to 2 tablespoons of chocolate icing each.
- 5. Add pears to champagne and orange juice simmering in the dutch oven, cover, and simmer for 10 minutes. The icing will melt into the poaching liquid. This will add a subtle chocolate flavor to the pears as well.
- 6. Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
- 7. In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of icing with 2/3 Cup of the poaching liquid and 2 tablespoons of powdered sugar. Mix on high for 1 to 2 minutes.
- 8. Serve in a saucer type champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint leaves.
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