Chai Poached Pears and Sorbet

poached pears

This is the perfect dessert for Thanksgiving dinner. It can be made days ahead, doesn’t require any oven space and is decadent with flavor, but light enough to follow your Thanksgiving feast. The poaching liquid is homemade chai; a blend of sweet spices and black tea. Once the pears are finished poaching, the liquid can be chilled in an ice cream maker to serve as sorbet. A drizzle of chocolate ganache gussies up the dessert and makes it look like something you fussed over, even though this is one of the easiest desserts to create. No one needs to know that!

Be sure to pick firm, unripe pears for poaching. The harder the pear, the longer it will take to poach, which means it has more time to soak up the flavors of the chai. Slow poaching is key to great flavor. (more…)

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Glitz and Glam Chocolate Tart with Chai Caramel on Oscar Night!

For the Oscars and I thought it would be fun to do a dessert with some Bling! Nothing like adding gold leaf to a decadent chocolate caramel tart to make it worthy of a black tie affair. I was cozied up in my pajamas with a room full of my girlfriends, but despite our lack of proper attire we sipped champagne and ate gold leaf.

I had lofty aspirations of seeing all of the nominated films, but alas life got in the way and I only saw a couple of them. The film getting all the buzz this year is Slumdog Millionaire, and it is one that I saw. I must say I loved it! The movie, set in India, was complicated, gritty, suspenseful, endearing and touching.  All of the qualities that a great movie should have. This movie, along with the newest addition to my cookbook collection La Maison du Chocolat*, was the inspiration for this tart. I started with the classic combination of chocolate and caramel, but I added the spices of India to the mix.

Cheers and may your favorite film win! (more…)

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