Poached Pears with Chocolate and Wine Sauce
- 6 Bosc Pears - peeled, stems intact
- 1 bottle Sutter Home Zinfandel
- 1/2 cup Sugar
- 2 Tbsp 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 peeled 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.
To Serve: 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.
WINE PAIRING: Sutter Home Zinfandel or Moscato
Recipe & photo curtesy of Sutter Home Winery