Chocolate - the food of the gods
Are you looking for a delicious way to end that very special dinner? Check
out the new chocolate theme page filled with facts & recipes to get us
chocoholics going. Featured recipes by Nick Malgieri, Jacques Pepin, and
the French Culinary Institute are available at:
http://www.pastrywiz.com/chocolate/

Roast Caramelized Pears
Recipes from JACQUES PEPIN'S KITCHEN: Encore with Claudine
http://www.pastrywiz.com/store/pepin.htm
The success of desserts with pears depends largely on their quality and
ripeness. For this recipe, Anjou or Bartlett pears are roasted at a high
temperature for more than 1 hour, until their juices caramelize and turn a
rich mahogany color. The juices are then diluted with a little Madeira
wine, and the pears are served at room temperature with the Madeira juices.

1. Preheat the oven to 425 degrees.
2. Do not remove the stems from the pears, but peel them with a vegetable
peeler. Then, using a melon baller, citrus spoon, or half-teaspoon
measuring spoon, remove the seeds from each pear by digging them out
from the base.
3. Melt the butter in a small gratin dish. Stir the lemon juice into the
butter. Roll the pears in this mixture and sprinkle them with the sugar.
4. Stand the pears upright in the gratin dish, and place them in the
preheated 425-degree oven. Cook the pears for about 1-1/4 hours, basting
them with their own cooking juices every 15 or 20 minutes, until they are
nicely browned and tender when pierced with the point of a knife. The
juices should be caramelized and a rich brown color at the end of the
cooking; if they should begin to burn, prevent this by immediately
adding 3 to 4 tablespoons of water to the gratin dish.
5. When the pears are tender, remove them from the oven. Add the Madeira
to the dish, and stir well to combine it with the juices.
6. Cool the pears to room temperature. Serve them with the accumulated
juices spooned over and around them.