Poached Pears with Chocolate Drizzle
Chocolate is most compatible with pears as a winter treat. Enjoy these chocolate-drizzled poached pears as a light dessert. Photos by Hannah Kaminsky.
- 2 large, firm bosc pears
- ¼ cup white wine
- ¼ cup pear nectar or apple juice
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon dash each: allspice, nutmeg
- 1 teaspoon arrowroot or cornstarch
- ¼ 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. This will take from 10 to 20 minutes, depending on how firm the pears are in the first place.
- Combine the arrowroot or cornstarch with just enough water to dissolve it. Stir into the liquid in the saucepan and simmer, uncovered, until thickened. Remove from the heat and cover.
- 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. You can also do this in a microwave — combine the chocolate and water in a heatproof bowl and start with 40 seconds. Add a bit more time if need be, stirring each time until the chips are smoothly melted.
- Arrange the pear slices in 3 to 4 dessert bowls, depending on how many you're 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. To make a neater drizzle pour it into a small zip top plastic bag, make a tiny snip in the corner, and use like a piping bag to do the drizzle. Serve at once.