Stuffed Crepes With Poached Pears
- For the poaching:
- 3-4 pears, raw is best
- 1/4 cup of sweet white wine
- Cinnamon
- Cloves
- 1 teaspoon fresh grated ginger
- For the rest:
- 4-6 crepes
- Honey cheese (I use Beechers' Blank slate) or similar sweet cheese
- Fresh Mint
- For the Sauce:
- 1-2 cups of Port wine (depending on how many crepes you're making)
- 1/4 cup of grated unsweetened chocolate
- For the poaching:
- Step 1: Cut the pears thinly, about 1/4 inch.
- Step 2: In a saute pan on medium high heat, saute pears, white wine and spices. Cook until pears are soft, not soggy. Usually takes about ten minutes. Using a lid helps cook the pears throughly.
- For the Sauce:
- Mix the port and chocolate in sauce pan, cook until chocolate is melted. You may want to add more chocolate than what is stated.
- For a dinner party, it is probably best to pre-cook the pears and refrigerate them. Before stuffing the crepes, put them in the microwave for a minute or so to open up the pores. On one side of the crepe put a thin layer of cheese, then a layer of pears, then fold and pour sauce over the top and serve with a few sprigs of fresh mint. The fresh mint really does wonders in making the dish seem fresh and the minty flavor goes well with the chocolate sauce.
- Optional is to bake after stuffing for ten minutes or so, to melt the cheese and warm up the dish. I serve this with rose tea...so good!
white wine, cinnamon, ginger, crepes, honey cheese, fresh mint, wine, chocolate
Taken from www.epicurious.com/recipes/member/views/stuffed-crepes-with-poached-pears-50012221 (may not work)