IMAGE LEFT: © MARINA GRAU, ROSE PETALS: ICONOGENIC; NUMBER1411 / SHUTTERSTOCK
It’s been 10 years since I first enjoyed this
dessert, and it continues to be my favorite.
¼ cup unsweetened cocoa powder
¼ cup confectioners’ sugar
2 cups whole milk
5 ounces bittersweet chocolate (60%),
Combine the cocoa powder and confectioners’
½ teaspoon vanilla extract
Pinch of kosher salt
Whipped cream, for serving
sugar in a small bowl and whisk to combine.
In a medium saucepan, bring the milk to a simmer
over medium-low heat. Whisk in the chocolate
and the cocoa powder mixture; whisk vigorously
to combine. Bring to a boil and gently boil for
30 seconds while continuing to whisk. Remove
from the heat and stir in the vanilla and salt. Pour
this through a ;ne-mesh sieve to remove any
Serve warm with a side of cold whipped cream,
unsweetened or lightly sweetened. Pour into small
bowls or mugs to serve. Makes 4 servings.
Note: This will keep, covered, in the fridge for up
to 1 week. Reheat slowly on the stove over medium
low heat, stirring occasionally, before serving.
Recipes reprinted from Date Night In, by Ashley Rodriguez.
POACHED PEARS IN MUSCAT
Muscat fills each bite with a floral and
delicate citrus scent and gives the poached
pears the perfect amount of sweetness. And
yet, to me, it isn’t dessert without some sort
of cream; you can leave it off, but I won’t.
1 (375 ml) bottle muscat wine
¼ cup sugar
2 ripe pears, peeled
1 star anise
1 vanilla bean, split (optional)
1-inch piece lemon peel
1 tablespoon freshly squeezed lemon juice
¼ cup crème fraîche, for serving
Combine the muscat, sugar, pears, star anise, vanilla
bean (if using), lemon peel and lemon juice in a
saucepan. Bring to a simmer over medium heat, then
reduce the heat to low, cover and simmer gently for
30 minutes, turning the pears halfway through.
Remove the pan from the heat and let cool for
30 minutes with the lid on. If making ahead, cover
and refrigerate at this point for up to 2 days. Rewarm
over medium-low heat before serving.
To serve, place 1 pear in a bowl along with some of
the warm poaching liquid. Float a small amount of
crème fraîche alongside the pear. Serve without hesitation. Makes 2 servings.
The Costco Connection
Costco warehouses carry a variety of
food and wine, along with flowers and
other small touches, to make your own
date night in special.
FEBRUARY 2016 ;e Costco Connection 45
STEWED APRICOTS WITH
CARDAMOM YOGURT AND
Opting to eat a lighter dinner does not mean
you must miss out on something sweet. This
dessert, which I also love for breakfast, is
deceptively satisfying and decadent.
1 cinnamon stick
1 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
½ vanilla bean, split
8 ounces dried apricots
1 cup plain whole-milk Greek yogurt
1 tablespoon honey
;⁄; teaspoon ground cardamom
¼ cup Marcona (or regular) almonds, toasted
Prepare the stewed apricots: In a medium saucepan
over medium heat, toast the cinnamon stick until
fragrant, about 2 minutes. Carefully add the wine,
lemon juice, honey, vanilla bean and apricots. Bring
to a boil and then reduce the heat. Cover and simmer
on low for 30 minutes, or until the apricots are tender
and falling apart.
Let the apricots cool in the pan, covered. Serve while
the apricots are slightly warm or at room temperature,
or store, covered, for up to 1 week once the apricots
have come to room temperature.
Prepare the cardamom yogurt: Whisk together the
yogurt, honey and ground cardamom. The yogurt
can be made up to 3 days ahead and stored, covered,
in the refrigerator.
To serve: Divide the yogurt between 2 dishes.
Top with stewed apricots and ;nish with almonds.
Makes 2 servings.