Recipe courtesy of Michele Mitchel
Show: The Best Of
Episode: Sinful Sweets
1 hr 45 min
45 min
8 servings


Dipped Poached Pears:


Sift together flour, baking soda, sugar, and cocoa powder. Place into mixing bowl.

Put butter, oil, and water into a pot and melt over medium heat.

When butter has melted, pour into dry ingredients and mix on low speed until incorporated.

Then mix on medium speed while adding eggs, 1 at a time, and then sour cream. Continue to mix only until incorporated. Pour batter into greased and papered sheet pan (8 inch by 12 inch). Bake in a preheated 375-degree F oven until firm to touch and releases from sides of the pan. Cool. Then invert onto back of another pan or onto a pastry or cutting board.

Take a round cutter, 1/2-inch-in-diameter larger than the base of the pear. Cut out cake circles. (Save rest of cake as snacks, cut into squares and dust with powdered sugar.)

Place cream in pan, place over medium high heat. Bring just to a boil. Remove immediately from stove. Pour in chopped chocolate. Stir until all chocolate pieces are melted. Cool slightly. Place cake circles on cooling rack placed on top of a pan (to catch drippings). Pour glaze over cakes, being careful to fully cover top and sides.

Place in refrigerator to harden. Once set, take spatula and carefully remove circles. Place on papered sheet pan. Roll out marzipan and cut it into a 3/4-inch wide strip. Cut a decorative design on 1 side (like waves or triangles). Wrap the strip, straight side on the bottom around the base of each glazed cake circle.

Place cake circle in center of dessert plate. Pour reduced cool sauce around cake enough to coat plate nicely. Place Dipped Poached Pear in center on top of cake. If desired, take edible gold leaf and place in increments around cake on sauce.

Dipped Poached Pears:

Mix together puree, liqueur, and sugar. Pour into saucepan. Set aside.

Peel pears, core out from bottom of pear using melon baller. Careful not to break or split the sides of the pear. Slice bottom of pear, to enable pear to stand straight up. Place pears standing up in puree mixture. Bring to boil, reduce heat to a simmer. Cover with aluminum foil, poach until tender, approximately 8 to 10 minutes, depending on ripeness of pears.

Remove pears from liquid and place on cooling rack. Remove poaching liquid from stove and cool.

Once liquid is cold, place pears back into liquid and store, covered in refrigerator over night.

Remove pears from liquid (reserve liquid for later use). Place on cooling rack to drain.

Melt chocolate in bowl over a pan of simmering water. Once pears have drained, pat dry, and dip into the melted chocolate, approximately 1-inch up base of pear. Place on waxed paper to set chocolate.

Place cooking liquid back into a saucepan, and bring to a boil, then reduce heat to a simmer. Continue to simmer, reducing liquid to sauce consistency. Remove from stove and cool.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Chicken or Steak with Balsamic BBQ Sauce

Recipe courtesy of Giada De Laurentiis

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Halibut Fish Tacos with Guacamole Sauce

Recipe courtesy of Rachael Ray

Meatloaf Muffins with Barbecue Sauce

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c


          2pm | 1c


          3pm | 2c


          4pm | 3c


          5pm | 4c


          6pm | 5c


          7pm | 6c


          9pm | 8c
          On Tonight
          On Tonight


          10pm | 9c


          11pm | 10c


          12am | 11c


          1am | 12c


          2am | 1c

          Get Cooking