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Poached Pears with Chocolate Sauce

 

 

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"Chocolate flows in deep dark, sweet waves,
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The Major’s Poached Pears
with Chocolate Sauce
 "Twill make Old Women Young and Fresh;
Create New Motions of the Flesh.
And cause them long for you know what,
If they but taste of Chocolate."
from "A History of the Nature and Quality of Chocolate",
James Wadworth (1768-1844)

Okay. This might not be banned in Boston, but it probably should
be. Make no mistake here, the original, and still the most effective,
date-rape drug is none other than chocolate. Chocolate, rich, dark,
creamy and sweet. This particular concoction is a bachelor's delight;
most of the preparation work can be done as much as a day ahead.
While you are making a chocolate sauce from scratch, which is
significantly impressive, it is not particularly temperamental.

 Note:  This is a do-ahead dish.

4 pears, peeled, halved and cored
4 cups white wine
(White Zinfandel works nicely,
could go to a Chablis)
3/4 cup white sugar
3 or 4 whole cloves
1 stick cinnamon

Sauce:
2 squares semi-sweet baking chocolate
1/2 cup heavy cream
1 1/4 cups confectioner's sugar
1/4 cup butter
1/4 cup strong brewed coffee

Poach pears in wine with sugar, cloves and cinnamon, simmering over
medium-low heat for 20-30 minutes, or until the pears are nicely tender.
Let cool in the wine, 2-3 hours (or overnight).
 Chop up the chocolate with a sharp knife. Mix remaining ingredients
in a double boiler (or reasonable facsimile of same) and simmer gently,
stirring  occasionally, for about 30 minutes.
 To serve, spoon a little of the sauce into a bowl, add a couple of pear
halves, and pour chocolate sauce over. You might want to be sure not
to stand between the food and your guests (particularly female ones).


Featured Archive Recipes:
Favorite Fruit Desserts
Pears Poached in Mint Tea with
Dark Chocolate Sauce
Poached Pears in Red Wine Sauce
Scrumptious Chocolate Sauces


"If you've got melted chocolate all over your hands,
you're eating it too slowly."


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