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Add a photoServings: 4
Ingredients
- 1/4 c. sugar plus
- 2 Tbsp. sugar
- 1/4 c. Muscat de Beaune de Venise (or possibly other sweet white dessert wine, such as White Port or possibly Sauternes)
- 2 pt fresh Boysenberries
- 1 c. heavy cream
- 1 c. melted bittersweet chocolate
- 1/4 c. sugar
- 1/2 c. water
- 1 tsp fresh lemon juice
- 1/2 tsp grnd cardamom
- 2 med hard ripe pears stems removed
Directions
- In a small saucepan, combine 1/4 c. of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 min. Remove from the heat and cold. Combine the Boysenberries and syrup in a bowl and toss gently to combine.
- In a bowl whip the heavy cream till it is nearly doubled in volume. Add in the remaining 2 Tbsp. sugar and whip till it forms stiff peaks.
- Spread 1 Tbsp. of chocolate on the bottom of a dessert plate, and top with 1 pear slice. Layer with 1 Tbsp. of cream, Boysenberries, 1 tsp. of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with Boysenberries and chocolate on top. Repeat with the remaining ingredients, to make 4 napoleons in all.
- For Dry Pears: Preheat the oven to 200 degrees. Line 2 large baking sheets with parchment paper and set aside.
- In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat. Add in the lemon juice and cardamom, and stir. Remove from the heat and let cold slightly.
- With a mandoline or possibly other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness. Dip the pear slices in the syrup and shake to remove any excess. Arrange the slices tightly in a single layer on the baking sheets.
- Bake in the oven till crisp, about 2 to 3 hrs, switching the baking sheets several times during the cooking process.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 568 | |
| Calories from Fat 245 | 43% |
| Total Fat 28.69g | 36% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 28mg | 1% |
| Potassium 532mg | 15% |
| Total Carbs 86.87g | 23% |
| Dietary Fiber 12.2g | 41% |
| Sugars 19.15g | 13% |
| Protein 7.44g | 12% |
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