Reviewed: Feb. 18, 2006

The pears would not soft in the oven even though I increased the temp to 325. I ended up putting them in the microwave for 5 minutes on high and they soften up nicely. While thickening the sauce I increased the temp which helped get it there....Be careful though because the sauce will pass the creamy point and change to thick real quick. I noticed when I remove the sauce from the heat for a few seconds it thickened up. All in all this is a tastey recipe with poor directions.

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rick138

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Reviewed: Jan. 23, 2006

This took much longer than 40 minutes to cook (maybe my pears were too firm)...next time I think I will set the oven @ 325. I reduced the orange juice at a higher temp than recipe called for & I added a little bit of cornstarch mixed in cold water...it thickened up beautifully. I think, that there was wayy too much chocolate (did I just say that? ;o) ) & next time I will only melt 2 squares. I did not have bittersweet chocolate so I used semi-sweet instead. Also, next time I think I will just halve & core the pears because that's easier. When all was said & done, this was a very tasty dessert. The orange sauce was terrific & went really well w/ the chocolate & pears. Thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Sep. 20, 2005

It seemed unlikely to me that 2 cups of cold juice could heat up, and cook pears, in a 300 F oven in a total of 30 to 40 minutes -- and it didn't. Next time I will pre-heat the orange sauce in a saucepan or microwave, then put in the oven with the pears. One can reduce the sauce quite quickly if one is stirring constantly, by using at least Medium heat, or slightly higher.

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DWPittelli

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Reviewed: Jan. 19, 2005

The final product has a wonderful taste. However, the orange sauce does not heat to the consistency of cream. I don't understand why you are to cook it for 40 minutes and then all of the sudden it should turn thick after cooking it a little more...I don't get it. Anyway, an easy and delicious recipe. I would make again...with a few changes.

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BIRDEE2

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Reviewed: Sep. 30, 2001

I tried making this, but the sauce still remained runny after trying to heat it to the "consistancy of cream". I'm not sure if I made it properly, but it didn't taste as great as I hoped.

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BULLETPROOF79

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Reviewed: May 15, 2001

While the final product tasted great, the journey there was long, sticky and very tedious. I wouldnt recommend this recipe unless you've got the right equipment.

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