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December 2006
In Oregon, the peak season for delicious winter pears runs September through December. In honor of our state fruit, we want to share a deliciously sweet dessert recipe with you. It's the perfect finishing touch to any holiday meal.
Belgian Chocolate-Hazelnut Poached Pears with Caramel and Hazelnut Biscotti
This recipe is courtesy of the charming Summer Jo's Farm, Garden & Restaurant in Grants Pass, a southern Oregon city famous for its legendary rivers. (If you're looking for a trip idea to Grants Pass, read our very own Jennifer's blog about her recent trip)
Poached Pears
- 4 cups water
- 1 cup sugar
- 2 ounces ginger
- 1 vanilla bean, split lengthwise
- 1 stick cinnamon
- 4 ripe Oregon Pears
Bring water, sugar, ginger, vanilla bean and cinnamon to a boil. Reduce heat to simmer and add pears. Simmer 45 minutes to an hour until tender.
Chocolate Ganache
- ½ (one-half) cup cream
-½ (one-half) cup milk
-½ (one-half) pound Belgian chocolate
-2 Tablespoons butter
Heat cream and milk and pour over chocolate. Let sit for five minutes. Using a mixer, slowly incorporate chocolate. Mix in butter.
Earl Gray Infused Caramel
-1 ¼ cups water
-2 Tablespoons Earl Grey tea leaves
-¾ cup sugar
-1 teaspoon corn syrup
Bring 1 cup water to a boil. Add tea leaves and steep for 8 to 10 seconds. Strain and discard tea leaves. Set aside.
Place ¼ cup of the water in saucepan. Add sugar and corn syrup. Stir gently until sugar dissolves. Continue to simmer until caramel turns a deep amber color. Remove from heat and add Earl Grey-infused water. Whisk over low heat until smooth. Cool to room temperature.
Hazelnut Biscotti
-2 cups flour
-½ (one-half) cocoa powder
-1 teaspoon baking powder
-1 teaspoon salt
-6 Tablespoons unsalted butter (softened)
-1 cup sugar
-2 eggs
-1 cup Oregon Hazelnuts, coarsely chopped.
Preheat oven to 350 degrees.
Whisk together flour, cocoa powder, baking powder and salt. In a separate bowl, beat together butter and sugar until light and fluffy. Beat in eggs. Stir in flour mixture and hazelnuts into dough consistency. Shape dough into logs 12 inches long and 2 inches wide. Slightly flatten. Bake for 35 minutes. Let cool for 5 minutes. Cut biscotti into slices ¾ inch thick. Lay flat on cookie sheet. Cook for 10 minutes until crisp.
To Serve
Set poached pear on plate. Top with chocolate ganache. Sprinkle chopped hazelnuts over pear and chocolate, and pour a little caramel over the side of the pear. Serve with hazelnut biscotti and a scoop of vanilla ice cream.
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OREGON. WE LOVE DREAMERS. ™