[ITCHEF]

Greetings All;
I have not been back for some time, been too busy cooking for private parties. I did have to check out this thread as I get a lot of requests to prepare or cook special erotic dishes, so this may be long but here goes:

Pears poached in Tawny port wine-
You want to get about a half dozen ripe but firm pears.
Now into a 2 Qt saucepan (or one that will comfortably hold all 6 pears upright) you want to combine the following:
16 ounces room temp water
1 cup white sugar
4 cloves
1 teaspoon lemon zest
1/2 teaspoon cinnamon
Whisk all of this together over a medium flame until it simmers., then set it aside to cool.
While this is cooling, you want to cut the bottoms flat so the pears can stand upright.
Now peel the pears with a peeler, it the stems are on them, leave them there, it makes it easier to remove the pears later.
Stand the pears upright in the pot with the liquid mix and add a cup of Tawny Port wine, (this is a sweet desert wine, I personally use Taylor brand myself but any Tawny Port will do.
Turn up the flame and bring this to a mild boil, then reduce to a simmer and put a cover on the pot. Cook like this for about 15 minutes for medium size pears, 12 minutes for small pears. You want the pears to be tender but still have a bit of firmness.
Remove each pear to individual dishes, and spoon on the Port Broth and let it run down and around the pears.

Port Wine Pudding with Strawberries-
Grab a small box of Jello Vanilla pudding & pie filling, this is the type you cook, (not instant) they vary from 4 to 4 & 1/2 ounces.
Now just simply substitute tawny Port wine for the milk, same amount but wine instead of milk. Whisk well and bring it to just about ready to boil, but stop it before it boils. remove from heat and set aside. Not remove the caps from the Strawberries and slice them in half from top to base. You want to use about 1/4 lb. of stawberries for this. Drop the cut strawberries into the pudding and stir with a wood spoon.
transfer the pudding with the strawberries into small dishes and top with whipped cream or a chocolate mousse dollop. If using the chocolate mousse, drizzle just a bit of raw sugar crystals on the top.

Stuffed Peaches in Marsala wine-
Get a can of peach halves, the can will be 29 to 32 oz. in size.
a package of iced oatmeal cookies, (I use whatever brand the grocery store I am at has, you can also find good ones in Dollar General stores)
a bottle of caramel topping (available in the ice cream section of the stores0
Now when you open the can, drain the peach juice but save it, do not throw it away.
cut a flat section on the back of each peach half so they will stay hollowed center upright.
Spray a baking pan with a non stick spray, and place each peach half in the pan with the hollow center upright.
Now you will use 1/4 cup of Marsala Wine (Florio Sweet is excellent- I cook with this wine all the time)
mix this with 1/4 cup of the peach juice that you have saved earlier and set aside.
Now place about 12 of the cookies in a ziplock bag and crush them by rolling over them with your rolling pin. Dump the crushed cookies into the peach juice and wine combo. You want to add enough crushed cookies that you can have a firm paste consistency here much like a meatball consistency.
Using a spoon , scoop up some of this mixture and place it in the center of each peach.
Now drizzle a little Marsala wine over each stuffed peach and then add a teaspoon of caramel on top of each.
Pop the pan in a pre-heated oven at 350 for 25 minutes, Remove, transfer each stuffed peach to a seperate desert dish and serve warm.

There are three of my favorite erotic or sensual foods to serve for parties or get-togethers.
The earlier suggestion of a chocolate fountain is great.
Oh & by the way, I just did the food for a private party of Japanese businessmen & their friends. The desert for their evening was none of the above, Instead a young lady lay on her back on a table, and placed all over her body were various sliced fruits, and vegetables, along with different dips being painted on in places where they could slide a piece of fruit or vegetable across the body into the dip and then eat.
Let me tell you, that is the first time in all of my culinary work that I have seen anything so erotic. Since I was the chef, I only got to see their eyes when they walked in the room after dinner and saw the desert, I then retired to the kitchen to clean up and pack my things.
I have talked to another chef that specializes in sushi prepared and placed on the body like this, it appears to be a growing demand for this type of buffet.
If any of you need a recipe, give me a shout, i am always willing to help out.
All the Best
ITCHEF