Wine Poached Pear and Chocolate Strudel
Wine Poached Pear and Chocolate Strudel is the the perfect combination of sweetness and richness. It’s easy to make which makes it perfect for all your holiday parties.
This Wine Poached Pear and Chocolate Strudel is a second entry for the GYCO chocolate competition. I was brainstorming and thinking, wine and chocolate. Pears and chocolate. Voila! Wine poached pears and chocolate!
YUM!
I actually had a BUNCH of ideas for this challenge. All of which sounded interesting, but no WOW factor. My WOW factor was going to be a chocolate stout pan sauce for pork chops. I just couldn’t get it to taste like I wanted to, so I dropped it for now. That was going to be my WOW think outside the box I’ve never heard of such an idea entry. *sigh*
So, this was another one of my brain storms that sounded good on paper…and tastes delicious in real life!!
It was simmer away day in AKH. I had these on the stove:
While I had THIS on the stove:
This wound up being crack from another recipe that I can’t tell you about. It’s top secret. 😉
Peel, core and chop 2 cups of pears (about 2 medium) and simmer with 1 cup of red wine and 1/2 cup of fine (or fruit) sugar. I have fruit sugar. Not sure where I got it or how long I’ve had it. It’s in a plastic baggie, so no moisture for it to clump. *shrugs*
Add a 1/2 inch piece of ceylon cinnamon and a 1/2 inch piece of Vietnamese cinnamon. I have both. I like combining them both for a better cinnamon flavor. If you only have one type, then that’s fine. Just double and add 1 inch piece.
Simmer until the pears are tender, about 30 minutes.
Remove the cinnamon pieces and strain the mixture. Allow the pears to cool to room temperature.
Preheat oven to 350. Place one sheet of phyllo dough on a baking sheet covered in parchment paper or a silicone baking mat. Spray with cooking spray. Place a sheet of phyllo on top and coat with cooking spray. Continue layering the phyllo dough until all sheets have been used.
Spread the pear mixture down the center of the phyllo dough. Sprinkle with the chopped chocolate.
Roll the dough and place seem side down on the baking sheet. Fold ends under on either end.
Bake at 350 for 20 – 30 minutes or until browned. Allow to cool slightly before serving.
So, if you want to push your limits and try to create something delicious, sign up for the next #GYCO challenge!! It’s fun!!
This is not the first nor will it be the last #GYCO challenge I’ve participated in! The company is excellent and the competition is exciting!
Wine Poached Pear and Chocolate Strudel
Wine Poached Pear and Chocolate Strudel is the the perfect combination of sweetness and richness. It's easy to make which makes it perfect for all your holiday parties.
Ingredients
- 2 cups pears, peeled, cored and chopped
- 1 cup dry red wine
- 1/2 inch piece ceylon cinnamon
- 1/2 inch piece Vietnamese cinnamon
- 1/2 cup fruit sugar or fine sugar
- 1 1/2 ounces dark chocolate, chopped
- 10 sheets phyllo dough, thawed
- cooking spray
Instructions
- Combine pears, wine and sugar and simmer until softened; about 30 minutes. Remove from pan, discard the cinnamon sticks and strain the pear mixture. Allow to cool to room temperature.
- Preheat oven to 350.
- Place one sheet of phyllo dough on a baking sheet covered in parchment paper or a silicone baking mat. Spray with cooking spray. Place a sheet of phyllo on top and coat with cooking spray. Continue layering the phyllo dough until all sheets have been used.
- Spread the pear mixture down the center of the phyllo dough. Sprinkle with the chopped chocolate. Roll the dough and place seam side down on the baking sheet. Fold ends under on either end.
- Spray the top with cooking spray and sprinkle with more fine sugar.
- Bake at 350 for 20-30 minutes or until browned.
- Remove from oven and allow to sit 5 minutes before serving with ice cream or whipped cream.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 387Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 349mgCarbohydrates 63gFiber 6gSugar 17gProtein 6g
Pears and chocolate are so good together! Oh, and I couldn't help but notice some phyllo dough in your dish. Drooool.
Heh. I did when this came out of the oven. I couldn't wait for it to cool so I could dive right in!
LOVE this! I want to try it now! This was a fun challenge – so many ways to go with chocolate.
Yes it was a fun challenge! I can't wait to see what's next…
this is amazing Christie. pinned it !
Yay! Let me know if you make it.
This looks amazing! It would be perfect for a dinner party… what a great combo of flavors!!
Thank you for your compliments! 🙂
Sounds delicious. I haven't worked with phyllo dough yet but your recipe is motivating me to get baking. Just came from Julie's GYCO White Lights on Wednesday.
Would love it if you could stop by to say hello,
Joanne/Winelady Cooks
OMG phyllo is so easy! Keep it moist while you're working. Work quickly. And butter or spray your layers thoroughly! That's the tricks. Other than that, it's crispy yumminess!
I would have never thought to do this– you rocked it! Love how you think outside the box girl!
hehe. Thanks. I didn't want to do something typical like brownies, cookies or something like that. I wanted to challenge myself to make something unique.