Monday, February 27, 2012

Poached Pear with Chocolate and Liberté Vanilla Greek Yogurt

Poaching Pears:
60 ml sugar
1 Liter water
15 ml mulling spices
4 pears

Simmer first 3 ingredients in a saucepan for 5 minutes.

Add pears and simmer until barely fork tender.  Remove from heat and cool to room temperature.

Chocolate Sauce:
4 pieces Toblerone chocolate (from large bar)
60 ml  35% cream

Melt the chocolate pieces with the cream in the microwave on medium heat for 1 to 2 minutes until the chocolate is melted. Mix well.

Assembling the plates:
Drop 60 ml of Liberté Vanilla Greek Yogurt 0% on each plate.  Top with a pear.  Spoon chocolate sauce over the pear.  Serve.

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