
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preheat the oven to 180 degrees. Peel the pears, cut them in half, remove the spine, but leave the tails. Place in a heat-resistant dish with the cut side down.
Bring water to a boil and add sugar, honey and lemon juice, then pour over the pears. Cover the dish with aluminum foil and bake for approx. 30 minutes, during which time the pears are sprinkled with syrup several times.
Check with a fork if they are cooked, take them out of the oven and leave them to cool, possibly take them out on a plate and put them in the fridge.
Mix the sugar well with the milk, add the cocoa and starch and boil until the sauce thickens, stirring constantly. Remove from the heat and add the vanilla sugar, then leave to cool (I didn't have that much patience: D).
Cut the pear halves into long strips, put them on plates and spread them in the form of fans, then sprinkle with sauce and serve.
Powered by Juicer.io
olga 3 years ago - January 8, 2014 10:30 AM
Re: Pears in caramel and chocolate sauce
Happy birthday with all the love.
Have a wonderful day and so many birthdays to share your wonderful creations.
Ada 3 years ago - January 8, 2014 10:50
Re: Pears in caramel and chocolate sauce
Happy birthday, Ioana! Congratulations on what you do!
Maria 3 years ago - January 8, 2014 14:21
Re: Pears in caramel and chocolate sauce
Happy birthday! With health and fulfillment.
With love!
Emi 3 years ago - January 8, 2014 3:17 PM
Re: Pears in caramel and chocolate sauce
Happy birthday dear Ioana, have a better year, successful recipes, as before, I will follow you and still happiness in the new year.
Crina_Crinutza 3 years ago - 8 January 2014 15:18
Re: Pears in caramel and chocolate sauce
Happy birthday, with health, joy and many accomplishments, Ioana!
[link]
ADRIANA TAPURIN 3 years ago - 8 January 2014 15:21
Re: Pears in caramel and chocolate sauce
HAPPY BIRTHDAY HEALTHY AND TASTY!
Toni 3 years ago - 8 January 2014 15:21
Re: Pears in caramel and chocolate sauce
Happy birthday Ioana!
I am part of the group of "anonymous" delighted by the recipes and the outfit of your site. Until a few months ago I was a man who knew how to prepare omelettes and french fries. Now, thanks to you, I manage to pleasantly surprise my wife and son with great food and full of flavors. I cooked many of your recipes (even the Pekin duck) and they all exceeded my expectations. Probably because of the way you structure the recipe and the clear and concise explanations you give.
Your desserts are fabulous. so I will try this one too!
With love!
mihaela k 3 years ago - 8 January 2014 15:31
Re: Pears in caramel and chocolate sauce
Happy birthday Ioana, good health and happiness and a New Year full of accomplishments. Thank you for your special networks and for sharing them with us :-)
Tania 3 years ago - January 8, 2014 3:51 PM
Re: Pears in caramel and chocolate sauce
Happy Birthday Ioana many years before successfully in what you do.
victoria campeanu 3 years ago - 8 January 2014 16:02
Re: wish Pear in caramel and chocolate sauce
Happy birthday Ioana! Let us delight you for as many years as possible with your exceptional recipes! Sincerely, Victoria
Lucia 3 years ago - 8 January 2014 16:18
Re: Pears in caramel and chocolate sauce
Happy birthday Ioana, good health and happiness, I like your recipes. Kiss you
bright
olga 3 years ago - 8 January 2014 19:55
Re: Pears in caramel and chocolate sauce
Happy birthday with everything you want, and with a lot of inspiration in the kitchen!
Navroschi Liviu Corneliu 3 years ago - 8 January 2014 19:55
Re: Pears in caramel and chocolate sauce
I realize now why I tell you in a short time. Happy Birthday!
lidia 3 years ago - 8 January 2014 20:02
Re: Pears in caramel and chocolate sauce
Claudia 3 years ago - 8 January 2014 20:42
Re: Pears in caramel and chocolate sauce
Happy Birthday!
Lots of love, health and happiness!
Ana-Maria 3 years ago - January 8, 2014 9:51 PM
Re: Pears in caramel and chocolate sauce
Happy birthday, Ioana! I wish you a lot of health, happiness and as many blog recipes as possible. I kiss you dearly
Ioana 3 years ago - 8 January 2014 23:13
Re: Pears in caramel and chocolate sauce
Thank you all from the bottom of my heart for all the good thoughts!
Lore 3 years ago - January 9, 2014 4:32 PM
Re: Pears in caramel and chocolate sauce
Happy Birthday! Health, luck and accomplishments!
Cristina 3 years ago - 15 January 2014 18:44
Re: Pears in caramel and chocolate sauce
It is never too late to wish a man you respect and appreciate "HAPPY BIRTHDAY IOANA", to have only good and beautiful things in your life!
Ioana 3 years ago - 15 January 2014 19:16
Re: Pears in caramel and chocolate sauce
Laura Aioani 3 years ago - 7 February 2014 11:07
Re: Pears in caramel and chocolate sauce
Hi Ioana. I don't have vanilla pods, I just added them to the bottle with the essence. Am I going to put home-made vanilla essence? But I think that if I put the essence at the beginning, it will evaporate by boiling. Should I add it at the end? Thanks
Ioana 3 years ago - 7 February 2014 11:22
Re: Pears in caramel and chocolate sauce
that's right, the essence is always at the end if possible. in this case you can put it after you put out the fire and let the pears cool
Camelia 2 months ago - 4 December 2017 14:16
Re: Pears in caramel and chocolate sauce
A fine dessert, excellent, wonderful to pamper my family. Easy to make, and the effect is worthy of a home bistro. A gift!
CHOCOLATE SAUCE
A delight chocolate sauce it is always the perfect topping for panna cotta, pancakes, ice cream or even for a simple slice of cake.
Recipe it is quite simple, the sauce is prepared quickly and has a wonderful taste.
For a more intense color and a very chocolatey taste, you can prepare it with dark chocolate, over 70% cocoa and you can add a tablespoon of cocoa.
I used 50% cocoa household chocolate and put only 50 grams of sugar because the chocolate was already sweet. If you make it with dark chocolate, you can add an extra 30 grams, obviously, if you want a slightly sweeter sauce. .
It has a perfect consistency, is not very thick and can be stored for up to a week in the refrigerator.
Tag: chocolate sauce
Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.
Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.
Fasting recipes
I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.
My favorite networks
What else do I read
COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically
This site uses cookies, by continuing to browse you express your consent to their use.
Pears with chocolate sauce - Recipes
Pancakes with pears and chocolate sauce
Pears, almonds and chocolate & # 8211 & # 8211; a delicious combination for a special occasion dessert. It contains less fat and sugar than similar recipes, but it is rich, nutritious and full of taste. Pancakes can be prepared in advance and then frozen, if you prefer.
Ingredients
Pancake dough
Filling
Chocolate sauce
Preheat the oven to 200 ° C. Put the ingredients for the dough in a food processor or blender, and process until smooth. Alternatively, mix the ingredients by gradually adding the milk. Pour the dough into a large bowl or jar and leave for 30 minutes.
2 Heat a pancake pan, 15 cm in diameter, and put a few drops of oil. Pour a tablespoon of dough and tilt the pan to cover it evenly. Cook until the bottom of the pancake is browned, then turn and cook on the other side. Allow the pancake to slide out of the pan onto a large plate. Repeat the operation obtaining 12 pancakes in total, which are placed on the plate, one on top of the other, separated by a sheet of parchment paper. Put them aside.
To prepare the filling, put the cream, almonds, sugar and almond extract in a bowl and mix well. Peel a pear, grate it and peel it. Chop 4 pieces of them and slice one. Sprinkle the slices with lemon juice, so as not to color.
Put 1 tablespoon of the almond mixture on a quarter of the surface of each pancake, and put 1 tablespoon of chopped pears on top. Fold each pancake into quarters to obtain a triangle containing the filling. Put the pancakes on a baking tray greased with a little oil, sprinkle generously with powdered sugar and bake for 8-10 minutes.
Meanwhile, prepare the chocolate sauce. Put the chocolate, sugar and 5 tablespoons of water in a saucepan and heat very slowly until the chocolate has melted and the sugar has dissolved. Slowly boil the mixture for 5 minutes, until smooth.
Serve the pancakes on individual plates, sprinkled with chocolate sauce. Arrange the pear slices next to the pancakes.
Pears with chocolate icing and vanilla ice cream
Next time you want to eat pears in a big way, take inspiration from our recipe. All you have to do is clean them, flavor them by boiling them in a syrup, then leave them to cool for about two hours in the same syrup. Then wrap them in chocolate and serve them with vanilla ice cream. Doesn't your mouth water?
Profiterole with cream and chocolate sauce
Preheat the oven to 7/220 C. Grease 2 baking trays with grease. Heat the butter with 200 ml of water and bring to the boil. Turn off the flame and add all the flour and a pinch of salt and mix vigorously. Allow to cool completely. Incorporate eggs one at a time.
Put the dough in the cone and remove as much air as possible from the inside. Pour small piles on the tray at a distance from each other. With your finger soaked in water, smooth the surface. Bake for 20-25 minutes, until golden brown. Allow to cool on a metal grill.
Prepare the chocolate sauce: heat 150 ml of liquid cream with chocolate, butter and milk and mix until smooth. Let cool. Beat the remaining cream with the alcohol and powdered sugar. Add a little of the chocolate sauce and mix gently. Fill the choux with cream and pour the hot chocolate sauce on top.
Pears cooked in wine with chocolate sauce

Peel a squash, grate it and squeeze the juice.

Put the pears in syrup and boil for 20 minutes, until soft. Remove the pan from the heat and allow the pears to cool in the syrup.

When they are cold, take them out, strain the syrup, put it on the fire and boil it until it thickens. Add the whipped cream, chocolate and 25 g sugar. Leave on low heat until the chocolate melts.

Place the pears on the plate, cover with chocolate sauce.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
Pear and chocolate tart
1. For the dough, mix the flour and butter cut into pieces by kneading with your fingers. After dissolving and mixing all the butter with the flour, add the mixture and add the sugar, salt, egg, vanilla sugar and baking powder.
2. Mix well and gather in a ball of dough that is left to cool for an hour. During this time, peel the pears and seeds and cut them into slices.
3. Work the dough a little on the table sprinkled with flour and then spread with a rolling pin. Place the sheet in the baking tray, arrange to cover all the unevenness of the shape and place it on the fork with a fork. Place the peeled and sliced pears and put the tray in the oven for 15 minutes.
4. Meanwhile, prepare the chocolate sauce for which the liquid cream is heated on the fire and add the broken chocolate pieces. After the chocolate melts, remove from the heat, leave to cool for about 5 minutes and then add stirring the egg vigorously for incorporation.
5. Remove the tray from the oven, pour the chocolate mixture and bake for another 10 minutes. It is then left to cool in the tray and served sprinkled with powdered sugar.