Cointreau poached pears with raspberry and chocolate sauce

Cost	Serving	Preparation	Cooking
	8	30 minutes + 12 hours for cooling	45 minutes

Preparation:

Preparation for the pears:

• Combine sugar, water, and the peel of 4 oranges.
• Bring to a boil and boil until sugar dissolves.
• Add pears, reduce heat, and simmer for about 20 minutes or until a knife can be inserted easily into the pears.
• Remove from heat and let pears cool in liquid.
• When cooled, add Cointreau to pears, cover and refrigerate overnight.

Preparation for the chocolate sauce:

• Melt chocolate with heavy cream and the peel of one orange on top of a double boiler. Mix well.
• Cool to room temperature.
• Remove orange peel and stir in Cointreau.
• Sauce should be kept at room temperature or refrigerated and warmed to room temperature before using.

Preparation for the rasberry sauce:

• Combine frozen raspberries, lemon juice, sugar, water, and Cointreau in a small saucepan.
• Heat until sugar dissolves.
• Transfer to a blender and purée until smooth.
• Pass through a strainer to remove seeds. Refrigerate until needed.
• Place pear in center of a serving plate.
• Pour approximately 1 Tbsp. of chocolate sauce on one side of pear and 1 Tbsp. of raspberry sauce on other side.
• Serve with a small scoop of ice cream, garnish with mint and orange peel.


© Cointreau
Used by Cooking2000 with Cointreau's permission