Quick Roasted Pears with Raspberry Coulis, Chocolate & Pistachios recipe.
Preparation Time: 3 minutes
Cooking Time: 27 minutes
Servings 4 Serving Size:
Ingredients:
2 large Bartlett, Comice or Anjou pears, preferably red
1 cup white grape juice, such as Trader Joe’s brand
1 package (12 ounces) frozen unsweetened raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons mini chocolate chips (from cocoa – real chocolate not milk chocolate)–such as Baker’s SemiSweet Bittersweet
3 tablespoons coarsely chopped pistachios, toasted
Mint springs (optional)
Directions:
Heat oven to 400 degrees. Cut each pear in half; cut out core with a melon baller or metal measuring teaspoon. Arrange pears, cut side down in a shallow baking dish. Pour grape juice over the pears. Bake 18 to20 minutes or until tender when pierced with the tip of a paring knife. Meanwhile, puree raspberries in food processor; strain and discard seeds. Transfer the roasted pears to serving plates, cut sides up; sprinkle chocolate chips over the pears (the heat of the pears will melt the chips). Combine pureed raspberries and liquid remaining in baking dish in a small saucepan. Cook over high heat until sauce has reduced to 3/4 cup, 6 to 8 minutes. Spoon sauce over and around pears; sprinkle with pistachios and garnish with mint sprigs, if desired.
Tips:
Toasting the pistachios is quick: bake them at 350 degrees for about 6 minutes. Using mini chocolate chips makes the chocolate flavor go further by packing in the most chips per tablespoon.
Substitutions:
If you have champagne or white wine and not white grape juice, then use it without fear, and with a teaspoon of sugar. Sliced toasted almonds or chopped hazelnuts may replace the pistachios and blackberries or strawberries may replace the raspberries.