This weekend I am going to try these: As a self proclaimed choc-o-holic, I must admit giving up calories to anything other than full blown chocolaty goodnees seems silly. However, they do make the house smell so yummy. I might substitute the white chocolate for dark, just because!
3/4 cup firmly packed brown sugar2 teaspoons
McCormick® Gourmet Collection Cinnamon, Saigon1 teaspoon
McCormick® Gourmet Collection Nutmeg, Ground1/4 teaspoon
McCormick® Gourmet Collection Cloves, Ground
4 firm ripe pears, such as Bosc or Anjou, halved and cored1/4 cup (1/2 stick) butter, melted
1/3 cup heavy cream
4 ounces white baking chocolate, coarsely chopped
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries, coarsely chopped
1. Preheat oven to 400°F. Mix sugar, cinnamon, nutmeg and cloves in small bowl. Place pear halves, cut-side up, in 13x9-inch baking dish sprayed with no stick cooking spray. Drizzle with melted butter. Sprinkle with brown sugar mixture.
2. Bake 30 minutes or until pears are tender, spooning brown sugar mixture over pears halfway through baking. Cool slightly.
3. Bring cream just to boil in small saucepan on medium heat. Remove from heat. Add white chocolate; stir until chocolate is melted and sauce is smooth.
4. To serve, place a pear half on each of 8 dessert plates. Stir brown sugar mixture in baking dish. Spoon over pear halves. Sprinkle with almonds and cranberries. Drizzle generously with white chocolate sauce. Serve immediately.
Test Kitchen Tip: Stir 1/4 teaspoon McCormick® Gourmet Collection Saigon Cinnamon into the white chocolate sauce.
This recipe was created by Cat Cora, Bon Appetit Executive Chef, for the McCormick® Gourmet Collection.