Ingredients Jump to Instructions ↓

  1. 2 medium ripe, firm pears, stems removed

  2. 1/4 cup sugar

  3. 1/2 cup water

  4. 1 teaspoon fresh lemon juice

  5. 1/2 teaspoon ground cardamom FOR THE NAPOLEONS:

  6. 1/4 cup, plus

  7. 2 tablespoons sugar

  8. 1/4 cup Muscat de Beaune de Venise, or other sweet, white dessert white, such as White Port or Sauterne

  9. 2 pints fresh raspberries

  10. 1 cup heavy cream

  11. 1 cup melted bittersweet chocolate

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200° F. Line 2 large baking sheets with parchment paper and set aside. In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat. Add the lemon juice and cardamom, and stir. Remove from the heat and let cool slightly. With a mandoline or other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness. Dip the pear slices in the syrup and shake to remove any excess. Arrange the slices tightly in a single layer on the baking sheets. Bake in the oven until crisp, about 2 to 3 hours, switching the baking sheets several times during the cooking process. FOR THE NAPOLEONS: In a small saucepan, combine 1/4 cup of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 minutes. Remove from the heat and cool. In a bowl whip the heavy cream until it is nearly doubled in volume. Add the remaining 2 tablespoons sugar and whip until it forms stiff peaks. Combine the raspberries and syrup in a bowl and toss gently to combine. Spread 1 tablespoon of chocolate on the bottom of a dessert plate, and top with a pear slice. Layer with a tablespoon of cream, fresh raspberries, a teaspoon of chocolate, and a pear slice, and repeat to make 6 layers in all, finishing with raspberries and chocolate on top. Repeat with the remaining ingredients, to make 4 napoleons in all. Yield : 4 servings


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