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1
In a small saucepan, combine 1/4 c. of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 min.
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2
Remove from the heat and cold.
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3
Combine the Boysenberries and syrup in a bowl and toss gently to combine.
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4
In a bowl whip the heavy cream till it is nearly doubled in volume.
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5
Add in the remaining 2 Tbsp.
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6
sugar and whip till it forms stiff peaks.
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7
Spread 1 Tbsp.
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8
of chocolate on the bottom of a dessert plate, and top with 1 pear slice.
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9
Layer with 1 Tbsp.
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10
of cream, Boysenberries, 1 tsp.
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11
of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with Boysenberries and chocolate on top.
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12
Repeat with the remaining ingredients, to make 4 napoleons in all.
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13
For Dry Pears: Preheat the oven to 200 degrees.
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14
Line 2 large baking sheets with parchment paper and set aside.
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15
In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat.
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16
Add in the lemon juice and cardamom, and stir.
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17
Remove from the heat and let cold slightly.
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18
With a mandoline or possibly other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness.
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19
Dip the pear slices in the syrup and shake to remove any excess.
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20
Arrange the slices tightly in a single layer on the baking sheets.
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21
Bake in the oven till crisp, about 2 to 3 hrs, switching the baking sheets several times during the cooking process.
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22
This recipe yields 4 servings.
