• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Poached Pears

December 28, 2008 | Desserts, Fruit

If you’re feeling completely calorie overloaded at this point in the holidays, but still have some entertaining to do, fruit desserts are the perfect solution.

These pears are absolutely gorgeous after they’ve been poached, and can be served whole like this or split in half. When you cut into them you’ll see the purple on the outside but the creamy color on the inside.

Pears Poached in Red Wine with Chocolate Sauce
Serves 8

8 pears, Anjou or Bartlett best
4 cups red wine, fruity best
1/2 cup sugar
1 tablespoon whole black peppercorns
1 tablespoon orange zest, from 1 orange
1/4 cup bittersweet chocolate chips
1/4 cup heavy cream

Peel pears and core from the bottom, making sure to leave stems intact. Mix red wine, sugar, peppercorns and orange zest in a saucepan just large enough to fit the pears into it, the place pears upright in the poaching liquid. Bring just barely to a boil, then reduce to simmer. Partially cover and simmer until soft, about 1 hour. Remove from heat and allow pears to cool in the poaching liquid.

Just before serving, heat cream over medium high heat in a small saucepan until just barely bubbling around the edges. Remove from heat and stir in chocolate until completely melted. To serve, drizzle chocolate sauce on a dessert plate and set a poached pear in the center. Garnish with mint leaves if desired.

Leave a Reply

Restaurant Reviews

  • izakaya den
  • perbacco-san-francisco
  • squeaky bean denver salmon with radishes 1
  • union-square-cafe-new-york
  • steubens blackened chicken club
  • opus denver asparagus salad
  • the kitchen upstairs boulder

My Cookbooks



Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele

Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter

International Food Blogger Conference 2014 Seattle

Get Involved

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected