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Chocolate-Covered Poached Pears With Apricot-Pecan Stuffing And Chile Sabayon

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dessert vegetarian easter
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 bottle full-bodied red wine such as Zinfandel

1/2 cup sugar

1 vanilla bean, split lengthwise

3-inch stick canela (see Tips, below)

1 teaspoon anise seeds

1 tablespoon finely grated lemon zest

6 whole Anjou pears, peeled, cored, and hollowed (see Tips, below)

Parchment paper

2 tablespoons unsalted butter or margarine

1/2 cup pecans, chopped

1/2 cup dried apricots, chopped

1 tablespoon light brown sugar

4 tablespoons unsalted butter or margarine

1/2 cup semisweet chocolate, chopped

4 large egg yolks

3/4 cup dry white wine

2 tablespoons sugar

1/8 teaspoon chile powder

2 pints fresh raspberries

Six mint sprigs

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