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.