Poached Pears With Chocolate Sauce and Red Wine Reduction
Preparation and Cooking Time
1-1/4 to 1-1/2 hours
Makes 6 servings
Notes, Tips & Suggestions
Wine Pairing: Sutter Home Moscato is a sweet wine, making it a perfect pairing for desserts.
- 6 Bosc or Anjou pears, peeled, stems intact
- 1 bottle (750 milliliters) Sutter Home Zinfandel
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 cinnamon sticks
- 1/4 cup semisweet chocolate pieces
- Lemon peel strips or chopped walnuts (optional)
- Cut small slice from bottom of each pear. Combine wine, sugar, lemon juice and cinnamon sticks in large saucepan; bring to a boil. Reduce heat to medium-low; add pears. (Pears do not need to be upright.) Simmer, covered, 35 to 45 minutes or until fork-tender, turning pears occasionally so they evenly absorb wine color.
- Remove pears to platter with slotted spoon, standing them upright. Refrigerate, covered, 1 to 2 hours or until cold. Reserve wine mixture in saucepan.
- Meanwhile remove and discard cinnamon sticks from wine mixture; bring to a boil. Cook until reduced to about 3/4 cup and mixture coats back of spoon.
- Combine chocolate and 3 tablespoons hot wine sauce in small bowl, stirring until chocolate is melted.
- Evenly divide remaining wine sauce among 6 serving plates. Place 1 pear upright on each plate; drizzle with 2 teaspoons chocolate-wine sauce. Garnish with lemon peel or walnuts, if desired.
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