Beer Poached Pears with Chocolate Stout Fudge Sauce and Moose Munch Crumble
Jackie Dodd-Mallory
(Senior Editor)
One of the perks of blogging is the invitations for the behind the scenes tours of places you’d never be allowed in otherwise, to fully indulge the Food Geek in all of us in the how it’s made process that thrills and fascinates those of that have dedicated our loves to internet food. The vast majority of these invites I turn down. The ones I accept are only from companies I can get behind.
Harry & David is a fantastic Pacific Northwest company. Although I choose to highlight their pears and Moose Munch, they’re so much more. They even have a well stocked bottle shop section of their Harry & Davids company store in Medford Oregon, I picked up a bottle of Alameda My Bloody Valentine and Walkabout Jabberwocky Ale. I was also amazed that this company that does such large volumes or candy, fruit, wine and gifts was run by a small and dedicated team. They all seemed to know each other, support each other and value the quality of their products. It’s exactly the type of company I want to support. Plus there is talk of beer cheese dip and beer bread mixes making their way into the Harry and David baskets, something I’m definitely keeping an eye out for.
Until then, I’ve poached some pears in beer and smothered them with beer chocolate sauce and topped it with some of that famous Moose Munch for a little texture.
Beer Poached Pears with Chocolate Stout Fudge Sauce and Moose Munch Crumble
Ingredients
- 3 cups beer*
- 1 cup sugar plus 1/3 cup, divided
- 1 tsp vanilla extract
- 1 tsp whole cloves
- 2 large Comice pears peeled
- hot water
- ¼ cup chocolate stout
- 3 tbs corn syrup
- ¼ cup cocoa powder
- 1 cup Moose Munch caramel corn rough chopped
Instructions
- In a large pot over medium high heat add the beer, 1 cup sugar, vanilla, cloves. Bring to a simmer. Add the pears and enough hot water so that pears float. Cook until the pears are fork tender, 15-20 minutes.
- In a separate pot add the chocolate stout, corn syrup, remaining 1/3 cup sugar and cocoa powder, bring to a simmer. Cook, stirring occasionally, until thickened, about 8 minutes.
- Drain the pears and add to small bowls. Drizzle with chocolate sauce, sprinkle with chopped Moose Munch.
Notes
*You can also use regular caramel corn in place of Moose Munch.
Harry & David paid all the expenses for the trip , but this post was not sponsored or expected.
All opinions are my own.
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Comments
Tieghan April 25, 2014 um 5:52 am
That looks and sounds like such a fun trip! Can’t wait to find some moose munch and try this out! Happy Friday!
My Kitchen Stories April 25, 2014 um 7:20 am
Sounds like a great bunch to support. I just love both a beer poaching liquid and chocolate sauce! You rock.
PS So sorry you didn’t win your section . You should have, but at least I found you there
Katrina @ WVS April 25, 2014 um 9:28 am
I flipping love the idea of a beer poached pear! So yummy!
Sandy @ Reluctant Entertainer April 25, 2014 um 2:29 pm
That was such an amazing trip! So glad you could be here in Oregon with us! Harry & David is such a classy company 🙂
Yummy recipe!
Kristi @ Inspiration Kitchen April 26, 2014 um 6:50 am
I love love love this idea! The beer poached pears with moose munch? Brilliant!
Heather Christo April 30, 2014 um 2:43 pm
Jackie- those pears are just gorgeous!! Miss you girl.