Poached Pears with Chocolate Drizzle
Serves: 2 to 4
- 2 large, firm bosc pears
- 1/4 cup white wine
- 1/4 cup pear nectar or apple juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon dash each: allspice, nutmeg
- 1 teaspoon cornstarch
- 1/4 cup semisweet chocolate chips
Core the pears and cut each into eight sections lengthwise. Combine the wine, nectar or juice, vanilla, and spices in a saucepan. Put in the pears and bring to a simmer. Cover and simmer over low heat until the pears are just done—fork-tender but still firm.
Combine the cornstarch with just enough water to dissolve it. Stir into the liquid in the saucepan and simmer, uncovered, until thickened. Remove from the heat. Let cool until just warm.
Just before serving, combine the chocolate chips and about 1 tablespoon of water in the top of a double boiler or a small aluminum bowl perched atop a saucepan filled with a small amount of water. Heat until smoothly melted. Arrange the pear slices in 2 to 4 dessert bowls, depending on how many you are serving.
Divide the cooking liquid between them. Dip a teaspoon into the melted chocolate and drizzle over the pears in a zigzag pattern, repeating until the chocolate is used up. Serve at once.