Cranberry Poached Pears

Fill the water reservoir and assemble the steamer. Heat the cream and milk in a small saucepan until bubbly around the edges. Hold over low heat to keep warm.

Insert the metal blade in the Cuisinart® Food Processor. Pulse the light brown sugar 10 – 15 times to rapid sift and break up any chunks. Remove and reserve for topping. Process the chocolate with the instant espresso until finely chopped, about 30 seconds. Remove and reserve.

Process the egg yolks with the granulated sugar until thick and pale yellow in appearance, about 1-1/2 minutes.

Add the chopped chocolate mixture and process just to combine.

With the machine running, carefully add the hot cream mixture through the small feed tube. Process until the chocolate is totally melted, about 30 seconds.

Add the vanilla; process to combine, about 10 seconds.

Strain the custard base through a fine mesh strainer. Scoop off any foam and discard. Divide evenly among six 4-ounce (125g/mL) ramekins.

Cover each one with plastic wrap, and arrange the ramekins in the steamer. Place 3 ramekins in the Rice Bowl and 3 in the Second Steamer tray. Steam for 25 minutes. Turn off the steamer; let sit 10 minutes. Remove the fan arm and lid; use tongs to transfer the custards to a rack. They will still be jiggly in the center. Wipe off excess moisture and carefully remove plastic wrap. Use a damp towel to wipe off any sticky residue. Allow to cool to room temperature. Refrigerate for at least 4 hours to chill, or up to 2 days.

Sprinkle evenly with the brown sugar over the very cold custards, and place under a preheated broiler to melt the sugar. The sugar will then harden. Alternatively, the sugar may be melted with a small propane torch. Serve immediately.

Nutritional Analysis per serving:

Calories 354.(62% from fat) • carbo.29g •

protein 5g • fat 24g • sat. fat 11g • chol. 202mg •

sodium 43mg • fiber 0g

Delicious served with vanilla ice cream or frozen yogurt.

Makes 6 servings

Preparation: 15 – 20 minutes, + 25 minutes steaming time and 10 minutes for reduction.

6ripe but firm pears

Juice of one lemon

3/4 cup (175 mL) dried cranberries 1-1/4 cups (300 mL) cranberry juice

2teaspoons (10 mL) vanilla extract

Fresh mint leaves for garnish

Fill the water reservoir and assemble the steamer.

Peel the pears. Rub with lemon juice. Leave the pears whole, but core them. Stuff the hollow with dried cranberries. Arrange in the rice basket.

Add the cranberry juice, any remaining dried cranberries and vanilla.

Steam for 20 – 25 minutes until tender but still firm. Turn off the steamer and unplug; let cool 1 minute. Lift out carefully and allow the pears to cool in the poaching liquid. Chill if not serving immediately.

Just before serving, reduce the poaching liquid in a Cuisinart® 1-quart Windsor pan over medium heat until it measures 1/2 cup (125 mL). Place each pear on a dessert dish and drizzle with the syrup. Garnish with fresh mint leaves.

Nutritional analysis per serving:

Calories 214(4% from fat) • carbo. 54g •

protein 1g • fat 1g • sat. fat 0g • chol. 0mg • sodium

5mg • fiber 6g

TCS-60C specifications

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