Boysenberry And Dried Pear Napoleons Recipe

In a small saucepan, combine 1/4 c. of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 min.
Remove from the heat and cold.
Combine the Boysenberries and syrup in a bowl and toss gently to combine.
In a bowl whip the heavy cream till it is nearly doubled in volume.
Add in the remaining 2 Tbsp.
sugar and whip till it forms stiff peaks.
Spread 1 Tbsp.
of chocolate on the bottom of a dessert plate, and top with 1 pear slice.
Layer with 1 Tbsp.
of cream, Boysenberries, 1 tsp.
of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with Boysenberries and chocolate on top.
Repeat with the remaining ingredients, to make 4 napoleons in all.
For Dry Pears: Preheat the oven to 200 degrees.
Line 2 large baking sheets with parchment paper and set aside.
In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat.
Add in the lemon juice and cardamom, and stir.
Remove from the heat and let cold slightly.
With a mandoline or possibly other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness.
Dip the pear slices in the syrup and shake to remove any excess.
Arrange the slices tightly in a single layer on the baking sheets.
Bake in the oven till crisp, about 2 to 3 hrs, switching the baking sheets several times during the cooking process.
This recipe yields 4 servings.