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raspberries pears 6 oz. white chocolate 1 c. heavy cream Put raspberries in pan. Add pears, peeled and cored; add water to cover. Poach pears; they will turn red. Gently simmer for 30 minutes. Mix white chocolate with heavy cream warmed. Stir until chocolate melts. Refrigerate. Stuff the inside of pear with this mixture. Chocolate bags. Use wax bags and coat the inside. Melt chocolate and put inside of the bags with 2 coats of chocolate. When set up about 5 minutes, peel bag off. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |