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Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some “Steamed Pears with Honey and Jujubes” (dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (It’s a great winter dessert!) You can also use Bosc pears and if jujubes are unavailable, you can substitute candied ginger or prepare simply with honey and cinnamon stick. When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave.

Enjoy!

Nina

8 oz. semi or bittersweet chocolate, cut up into small pieces
1/2 c. heavy cream
2 T. butter, unsalted
1 tsp. espresso powder
1/2 tsp. cinnamon
2T. coffee liqueur (optional) such as Kahlua, Tia Maria. Illy, etc.
cocoa powder for coating

Place cut up chocolate in a bowl.  Heat cream and butter to almost boiling.
Remove from the heat and stir in espresso powder, cinnamon and liqueur.
Pour over the chocolate pieces and let sit for five minutes.
Stir until smooth and glossy. Place bowl, uncovered, in refrigerator for about an hour or until chocolate is completely set. Using a small scoop or a tablespoon form mixture into 1″  balls (Wear latex gloves - it’s messy). Place the balls back in the fridge for ten minutes to set up a little bit after handling.
Roll in cocoa and reform into perfect little truffle balls. Serve.

 Makes 20-24 truffles