Warm Pears with a Brandy Cream

Number of Servings: 4

Ingredients:

4 fresh, ripe pears

1 Tbl butter

juice from half of a small lemon

2 packets of stevia (this is a natural sugar substitute to cut the carbohydrates in this recipe)

2 oz of brandy (or you can use one tsp of brandy flavoring if you don’t cook with alcohol)

1 cup of whipping cream

2 tsp of tiny chocolate chips

Directions

Peel pears and cut into wedges. In a saute pan, melt the butter and add the pears. Add the lemon juice and toss the pears on medium high heat for 3 minutes. Add the stevia and vanilla. Turn heat to medium and cook until pears are tender but not falling apart. Remove the pears and keep them warm in the oven in a heat proof container. Add brandy and cream to the juices in the pear saute pan. Cook on medium high just to get the cream bubbling lightly. Stir often and watch for the cream to begin to thicken. That’s when you know it’s ready to serve. Serve pears with the brandy cream and sprinkle on just a few tiny chocolate chips. The chips will soften into a dreamy mass in the hot cream.

This is not a large dessert but it’s so decadent that you don’t need a large portion. Each person gets one full pear and a spoonful or two of the sauce.

If I wanted to make this for a larger party I’d put the pears, melted butter, lemon juice and stevia with the pears in a 9 X 13 pan and bake them. 30 minutes should do it at 350. Poke a pear or two to make sure they are soft. Cooking time will depend on how ripe the pears were when you started. You could even do this a day ahead and just keep it in the refrigerator and re-heat during the main course. Then take the liquid out from around the pears and put it in a large sauté pan and continue to recipe as it’s written. You’ll need to make the cream sauce the same way to get it to thicken properly. Cooking time will be a bit longer because of the volume. It can be done though this way for 12 people I’d say.

Posted via email from kleerstreem's posterous