Joyce's Pears Supreme
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"I asked for this family recipe after having it for the first time at my friend's home after a summer lunch. I didn't think I could fit dessert after a wonderful, filling meal, but this was so light and just enough sweet that I had to have the recipe! So easy to make, yet looks fancy. Enjoy!"
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Ingredients8 h 30 m servings 254 cals
Original recipe yields 8 servings
- Layer half the drained pears into the bottom of a glass baking dish with flat sides up. Fill the hollow in each pear with 1 or 2 pinches of cocoa powder. Place remaining pears on top of the first ones with flat sides down and hold the pear halves together with toothpicks. Refrigerate pears overnight.
- Before serving, whip cream in a chilled metal bowl with an electric mixer on medium-high speed until cream is fluffy and forms soft peaks when beaters are lifted straight up, about 5 minutes. Reduce mixer speed to medium and beat pasteurized egg, confectioners' sugar, melted butter, and vanilla extract into the whipped cream to make a foamy sauce.
- Place each pear (made of 2 halves) onto a serving dish, remove toothpicks, and drizzle with sauce to serve.
- Editor's Note:
- Original recipe contains a raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.
Per Serving: 254 calories; 14.7 g fat; 30.5 g carbohydrates; 1.9 g protein; 72 mg cholesterol; 45 mg sodium. Full nutrition