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Epicurious

Chocolate-Covered Poached Pears with Apricot-Pecan Stuffing and Chile Sabayon

4.3

(15)

(Peras Rellenas para Passover)

Tips:

•To core and hollow out the pears, start from the bottom: Cut out a small amount with a paring knife, then continue digging upward with an espresso spoon or melon baller until all of the core is removed.
•Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S.. It's available at www.adrianascaravan.com.
•Santibañez recommends unsulfered, natural apricots for the stuffing and Valrhona semisweet (56 percent) chocolate for the sauce.
•If you're serving the pears at a seder, look for kosher-for-Passover brown sugar, which does not contain cornstarch.

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