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Allagash Curieux Pears with White Chocolate and Raspberries

Course: Dessert | Beer Style: Abbey Tripel

Allagash Curieux Pears with White Chocolate and Raspberries

Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for Allagash Curieux Pears with White Chocolate and Raspberries comes to us by way of ICE student Diego Ruiz Brugman, runner-up in the 2009 Allagash Brewing Recipe Contest.

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Prep Time: 30 minutes | Yield: 6


  • 3 bottles of Allagash Curieux (750 ml. each
  • 6 Anjou pears
  • 1 fl.oz. brandy
  • 5 oz. butter
  • 5 oz. brown sugar
  • 2 oz. honey
  • 4 coffee beans
  • 2 cinnamon sticks
  • 12 pink peppercorns
  • 7 oz. white chocolate
  • 2 oz. cornstarch
  • 30 raspberries
  • 1 cutting board
  • 1 mixing bowl
  • 1 medium whisk
  • 1 Rondeaux/shallow stock pot
  • medium sauce pot
  • 1 large sauté pan
  • 1 spatula
  • 1 small tray


  1. Peel and cut pears in half and take out seeds.
  2. In rondeaux/shallow stock pot add butter and pears.
  3. Deglaze with brandy.
  4. Add Curieux.
  5. Add sugar, honey, coffee beans, pink peppercorns and cinnamon sticks. Cook pears until tender.
  6. Take out pears reserve and drain beer in to a sauce pot.
  7. Add white chocolate to sauce, add cornstarch gradually until sauce thickens.
  8. Pat dry the pears, in large sauté pan sear the cut face of pears with butter.
  9. Sauté the raspberries in same sauté pan used to sear the pears with butter and reserve.
  10. Plate by arranging one pear on top of the other and bathing with sauce, decorate with sautéed raspberries.

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