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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 1 qt. (4 cups) water
- 2 cups sugar
- 4 medium chayotes, peeled
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
- 1/3 cup milk
- 1 can (20 oz.) crushed pineapple, drained
- 3 Tbsp. BAKER'S ANGEL FLAKE Coconut
- 3 Tbsp. PLANTERS Chopped Pecans
Method
- Cook water and sugar in 4-qt.
- saucepan on medium-high heat until sugar is completely dissolved, stirring frequently.
- Reduce heat to medium-low.
- Add chayotes; partially cover saucepan with lid.
- Simmer 30 min.
- or until chayotes are tender, stirring gently every 10 min.
- Remove chayotes from liquid; discard liquid.
- Cut chayotes lengthwise in half.
- Place chocolate in small microwaveable bowl.
- Add milk.
- Microwave on HIGH 2 min., stirring after 1 min.
- Stir until chocolate is completely melted.
- Spoon 1/4 cup of the pineapple onto each of eight plates; sprinkle each with about 1 tsp.
- coconut.
- Top with chayote halves; drizzle evenly with chocolate sauce.
- Sprinkle with pecans.
