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Published on Dec 16, 2018
These stuffed pears call for chocolate and Greek melomakarona cookies. You can also use biscotti to make this. Here's the recipe for this elegant, easy show-stopper!
BAKED PEARS STUFFED WITH MELOMAKARONA COOKIES, CHOCOLATE & RAISINS
Makes 4 or 8 servings
4 medium pears, peeled, halved, and cored. 4 - 6 Greek melomakarona cookies or large biscotti, crumbled 2/3 cup chopped dark chocolate 1/2 cup Corinthian currants or dark raisins 1 heaping teaspoon cinnamon 1 teaspoon sugar 1 teaspoon Greek honey 1 egg, lightly beaten Butter for pan
Preheat oven to 350F/170C. Butter an ovenproof glass or ceramic baking dish large enough to hold the pears snugly. Using a teaspoon hollow out the center of each pear, where the seed bed is, to make an indentation large enough to hold the cookie stuffing.
In a medium mixing bowl, crumble the melomakarona or biscotti and add the chopped chocolate, raisins, cinnamon, sugar, and honey. Mix in the egg and stir to combine well.
Place the pears hollowed side up in the buttered baking dish. Fill the pears with the cookie-chocolate mixture, mounding the filling generously over the surface of the pears. Cover and bake for about 30 to 40 minutes, until the pears are tender and lightly golden. Remove, plate and sprinkle with confectioner's sugar. Garnish with fresh mint and serve.