A Conscious Feast by Nicole Aloni

Poached Pears with Chocolate Sauce Recipe

photo: Manny Rodriguez

Celebrate winter’s bounty with this classic dessert.  Though there are lots of recipes for poached pears, what makes this one special is the way the sherry, red wine, and bay leaf bring out the floral qualities of the pear. This relatively easy dessert is the “wow” that makes any festive occasion seem more special.

EASE OF PREPARATION: A little trickier

BEVERAGE TO ACCOMPANY: A ruby port or Washington Riesling

Makes 6 servings

CHOCOLATE SAUCE (makes 1 1/2 cups)

• 2 cups chopped organic bittersweet chocolate

POACHED PEARS

• 6 large firm Anjou, Bartlett or Bosc pears
• 3 cups red wine
• 1 cup cream sherry
• 1 cup water
• 2 tablespoons chopped ginger
• 1/3 cup granulated sugar
• 2 strips of fresh lemon peel
• 1 bay leaf

TO MAKE THE CHOCOLATE SAUCE:

• Place the chocolate chips in a microwave-safe bowl. Heat in 30-second increments (stirring each time), until completely melted.

TO MAKE THE PEARS:

1. Peel the pears leaving the stem intact and a little of the peel around the stem in place. Cut the bottoms of the pears so that they will stand upright.
2. In a heavy saucepan (just the right size to hold the pears wedged together), bring all of the remaining ingredients to a boil. Reduce the heat to low and simmer for about 5 minutes. Turn off the heat and add the pears into the liquid. Add more wine, if needed, to cover.
3. Cover the pan and cook over medium-low heat at a very gentle simmer. Poach the pears for about 12 to 18 minutes, or until just tender when pierced with a sharp knife. Remove the pan from the heat and cool the pears in the pan. Remove the pears from the liquid before serving. If you aren’t serving them immediately, wrap and refrigerate the pears.

TO SERVE:

• Immediately drizzle the melted chocolate over the top of each warm pear.