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Recipe for :

Cointreau Poached Pears with Raspberry and Chocolate Sauce
 

There is nothing quite like adding a top class liqueur to a recipe to transform it from being perhaps something rather drab into something exceptional. One such liqueur is the world famous Cointreau.

I have reproduced a few of their recipes on Hub-UK to give you a taste of what can be achieved but more recipes as well as information about Cointreau itself can be found at their web site <click here>

Ingredients

Cointreau Poached Pears:
4 cups sugar
16 cups water
4 orange peels
8 pears, peeled and cored
1 cup Cointreau

Chocolate Sauce:
1/2 cup shaved semi-sweet chocolate
1/2 cup heavy cream
1 orange peel
1 tablespoon Cointreau

Raspberry Sauce:
4 ounces frozen raspberries
1 teaspoon lemon juice
1 tablespoon sugar
1 tablespoon water
1 1/2 tablespoons Cointreau

1 1/2 cups whipped cream
8 mint sprigs for garnish

Method

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.

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.

Raspberry 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.

Plating:

  • 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.

Serves 8

To visit the Cointreau web site <click here>

© Cointreau

 
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