Poached Pear Surprise

Servings: 4
Time: 20 minutes

4 medium ripe pears
1 cup water
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
2 tablespoons confectioners' sugar
1 teaspoon milk

Chocolate Sauce:
1/3 cup water
1/3 cup sugar
1/4 cup butter
1-1/3 cups semisweet chocolate chips
Fresh mint, optional

Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 inch from bottom to level if necessary. In a saucepan, bring water and sugar to a boil. Add pears; reduce heat. Cover and simmer for 10-15 minutes or until tender. Remove from the heat; stir vanilla into sugar syrup. Spoon over pears. Cover and refrigerate until chilled.

Meanwhile, combine walnuts, confectioners' sugar, and milk; set aside. For chocolate sauce, in a small saucepan, bring the water, sugar, and butter to a boil. Remove from the heat; add chocolate chips, stirring until melted.

To serve, drain pears well; spoon nut mixture into cavities. Place on dessert plates; top with some of the chocolate sauce. Insert a mint leaf near stem if desired. Serve with the remaining chocolate sauce.

Hollandaise Sauce

Servings: 8
Time: 30 minutes

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter, cut into 8 pieces
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper

In a small heavy saucepan or double boiler, whisk together the egg yolks, water, and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around edges, and reaches 160° (about 20 minutes). Add butter to yolk mixture, one piece at a time, whisking after each addition until butter is melted. Remove from the heat; stir in the salt, paprika, and pepper. Serve immediately. Yield: 1 cup.

Spinach Stuffed Pork Tenderloin

Servings: 4
Time: Prep-15 minutes, Bake-25 minutes

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inch of bottom; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.