Reviewed: Nov. 1, 2009

I thought the semi-sweet chocolat sauce worked very well with the sweeter pears. Will be made again!

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love to cook

Cooking Level: Expert

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Reviewed: Aug. 19, 2008

Great idea! My pears discolored a bit in the pot despite following the lemon juice instruction. I cored them from the bottom to keep the stems intact and only cooked mine for about 5 minutes before removing them from the heat - and they were perfectly tender without being mushy. I skipped the coffee liquor and maraschino, added a little vanilla to the chocolate and garnished with lemon zest and sugared almonds. Very pretty and delicious, thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Dec. 4, 2007

These were very good but I did use semi-sweet chocolate instead of the bitter since I didn't want my guests over powered with dark choc.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 15, 2006

This was very good, but I ended up making a different chocolate sauce. I do not care for bittersweet chocolate, so I made it again with semi-sweet, a sliver of butter and a little milk. Much better. I cored the pears before cooking, and they were sweet and tender. I also garnished with fresh strawberries. Easy and tasty!

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KFUERST

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Reviewed: Nov. 9, 2004

I really didn't care for this recipe, but then I'm not a huge fan of pears. I found it a little too difficult to make for a so-so result.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Apr. 5, 2004

I don't understand why you don't core the pears. This is a tasty recipe but could be easier to eat. Next time I will core them (and keep an eye on them in case they don't need 15 min. of cook time). Good chocolate sauce!

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