This is a second entry for the GYCO chocolate competition. I was brainstorming and thinking, wine and chocolate. Pears and chocolate. Voila! Wine poached pears and chocolate! YUM!
I actually had a BUNCH of ideas for this challenge. All of which sounded interesting, but no WOW factor. My WOW factor was going to be a chocolate stout pan sauce for pork chops. I just couldn't get it to taste like I wanted to, so I dropped it for now. That was going to be my WOW think outside the box I've never heard of such an idea entry. *sigh*
So, this was another one of my brain storms that sounded good on paper...and tastes delicious in real life!!
It was simmer away day in AKH. I had these on the stove:
While I had THIS on the stove:
This wound up being crack from another recipe that I can't tell you about. It's top secret. ;)
Peel, core and chop 2 cups of pears (about 2 medium) and simmer with 1 cup of red wine and 1/2 cup of fine (or fruit) sugar. I have fruit sugar. Not sure where I got it or how long I've had it. It's in a plastic baggie, so no moisture for it to clump. *shrugs*
Add a 1/2 inch piece of ceylon cinnamon and a 1/2 inch piece of Vietnamese cinnamon. I have both. I like combining them both for a better cinnamon flavor. If you only have one type, then that's fine. Just double and add 1 inch piece.
Simmer until the pears are tender, about 30 minutes.
Remove the cinnamon pieces and strain the mixture. Allow the pears to cool to room temperature.
Preheat oven to 350. Place one sheet of phyllo dough on a baking sheet covered in parchment paper or a silicone baking mat. Spray with cooking spray. Place a sheet of phyllo on top and coat with cooking spray. Continue layering the phyllo dough until all sheets have been used.
Spread the pear mixture down the center of the phyllo dough. Sprinkle with the chopped chocolate.
Bake at 350 for 20 - 30 minutes or until browned. Allow to cool slightly before serving.
So, if you want to push your limits and try to create something delicious, sign up for the next #GYCO challenge!! It's fun!!
This is not the first nor will it be the last #GYCO challenge I've participated in! The company is excellent and the competition is exciting!
So.... SIGN UP TODAY!
Ingredients
So, if you want to push your limits and try to create something delicious, sign up for the next #GYCO challenge!! It's fun!!This is not the first nor will it be the last #GYCO challenge I've participated in! The company is excellent and the competition is exciting!
So.... SIGN UP TODAY!
Wine Poached Pear and Chocolate Strudel
Ingredients
- 2 c pears, peeled, cored and chopped
- 1 c dry red wine
- 1/2 inch piece ceylon cinnamon
- 1/2 inch piece Vietnamese cinnamon
- 1/2 c fruit sugar or fine sugar
- 1 1/2 oz dark chocolate, chopped
- 10 sheets phyllo dough, thawed
- cooking spray
- Combine pears, wine and sugar and simmer until softened; about 30 minutes. Remove from pan, discard the cinnamon sticks and strain the pear mixture. Allow to cool to room temperature.
- Preheat oven to 350.
- Place one sheet of phyllo dough on a baking sheet covered in parchment paper or a silicone baking mat. Spray with cooking spray. Place a sheet of phyllo on top and coat with cooking spray. Continue layering the phyllo dough until all sheets have been used.
- Spread the pear mixture down the center of the phyllo dough. Sprinkle with the chopped chocolate. Roll the dough and place seam side down on the baking sheet. Fold ends under on either end.
- Spray the top with cooking spray and sprinkle with more fine sugar.
- Bake at 350 for 20-30 minutes or until browned.
- Remove from oven and allow to sit 5 minutes before serving with ice cream or whipped cream.
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