with pistachio cream
Makes 4 servings
4 ripe Comice pears
1/2 cup sugar
1/2 cup pistachio nuts, shelled
1/2 cup creme fraiche
1 cup warm chocolate sauce
Cut each pear about 2 inches from the base of the stem with a paring knife, (this piece should form a cap). Remove the core of each pear with a melon-ball spoon.
In a food processor fitted with a steel blade, puree the pistachio nuts and sugar until it become a paste. Add the creme fraiche and pulse for a few seconds until just blended. Refrigerate.
Fill each pear cavity with the pistachio cream and place the '"cap top" over the stuffed pears. Divide the warm chocolate sauce into four dessert plates and coat the bottom, place each pear in the middle of the chocolate and serve with your favorite cookie.
Wine Suggestion: A fruity late-harvest Riesling.
© JACQUES & COMPANY 2011