YES MORE 53rd ENJOY DAN:

      PEARS WITH BAKED MERINGUE WITH CHOCOLATE SAUCE

                 FOR BERDENE’S & DAN’S 53 rd ANNIVERSARY by CHEF DAN:

Serves 4

INGREDIENTS:

4 egg whites

1-1/4-cups powdered sugar

1/4-cup dry roasted hazelnuts

2 tablespoons butter

3 ripe pears

A thumb size fresh ginger, sliced

7-ounces bittersweet chocolate

1 pint whipping cream

2 ounces powdered sugar

1 vanilla bean halved and (seeds removed and set aside)

DIRECTIONS:             (PRE-HEAT OVEN TO 300 DEGREES)

1.    In a mixer place egg whites and whisk on medium until whites from peaks.

2.    Gradually add the powdered sugar and a pinch of salt.

3.    Turn mixer to highest setting and whisk for 7-8 minutes.

4.    On a baking sheet with a sheet of parchment paper, spoon the meringue out onto the paper.

5.    Using the back of a spoon, shape and swirl it into rectangle.

6.    Bake in pre-heated oven for 1 hour.

7.    Cut each pear into 3 slices.

8.    In a sauce pan over medium heat add butter and when sizzling add pears and ginger and sauté for 2-3 minutes.

9.    Take off heat and add bittersweet chocolate, stirring until it’s all melted.

10. Take the meringue out of the oven, and let cool.

11. Place meringue on a platter.

12. Whip the cream with powdered sugar and the vanilla seeds until it forms a soft peak.

13. Chop hazelnuts into fine pieces.

14. Sprinkle half hazelnut pieces on top of the meringue.

15. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce divide most of the pear pieces evenly over the top.

16. Pile over the rest of the whipped cream and pears.

17. Drizzle with more chocolate sauce, and then sprinkle the reaming hazelnuts.

ENJOY DAN:               BON-APPETITE!!