Fine Cooking Magazine - November/December 2020

Servings:2

This recipe is great on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. You may have leftover chocolate-wine sauce. Gently reheat any left over, and drizzle over vanilla ice cream.

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1杯干红酒，例如赤霞珠或Zinfandel
1/3杯砂糖
2个肉桂棒
从1个大或2个中肚脐橙色的10宽皮带
1/2 vanilla bean, split and scraped, or 1-1/2 tsp. vanilla bean paste
2个中等BOSC梨，成熟但结实，剥皮，茎完整（大约6盎司）
1/2杯半甜巧克力片或块（约3盎司）。
1/4杯重奶油
Edible gold leaf (optional)

卡路里（KCAL）：650
Fat Calories (kcal): 210
Fat (g): 24
饱和脂肪（G）：14
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：7
Cholesterol (mg): 35
Sodium (mg): 20
碳水化合物（G）：93
Fiber (g): 8
Sugar (g): 76
蛋白质（G）：3

准备

在1-1/2-QT中。用盖子将葡萄酒，糖，肉桂，皮和香草混合在中火上。快速煮沸，搅拌直至糖溶解。从每个梨的底部切一个小块，使其水平。将梨添加到锅中，将它们放在一半浸入液体中的两侧。覆盖并将热量降低到低点。小火花15分钟。将梨，盖子煮熟，然后煮至大部分时，直到用牙签刺穿，再加上15分钟。从火上移开，转动梨，让冷却，覆盖，直到室温，再在冷却时间中间再次转动，约1-1/2小时。
When the pears have cooled, remove them from the wine. Remove and discard the cinnamon sticks, vanilla bean (if using), and zest.
Bring the wine to a boil over medium heat, and reduce to 1/2 cup to 1/3 cup, about 5 minutes. The wine should be glossy and syrupy.
Meanwhile, in a small bowl, combine the chocolate and heavy cream. Microwave in 10-second increments, stirring well between each, until the mixture is smooth, about 1 minute. (Alternatively, melt the chocolate with the cream in a small pot on the stovetop.)
Put each pear on a dessert plate or in a shallow bowl. Spoon about 1 tsp. of the wine sauce over the pears. Stir the remaining wine sauce into the chocolate sauce, and spoon some around the bottom of each pear or drizzle over each pear. Garnish with the gold leaf, if you like. Serve immediately.

(2 ratings) Read Reviews

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评论（3个评论）

Sarhill1|12/27/2020

I am glad I noticed the recipe was for just 2! I tripled it and the wine took a bit longer to simmer down. Made the chocolate wine sauce on the stove and left it on the warmer while we ate and it was still perfect afterward.
HappyOldCook|02/15/2020

I made this recipe for Valentine's Day. These pears were fabulous! I like to use an apple corer/spoon to core the pears from the bottom before poaching so there's no having to eat around the core on your plate. Next time I won't poach them quite as long, depending on size/ripeness of the pears. I poached three pears without needing to add any more wine sauce; could have cooked four pears if there was room in the pan. The chocolate sauce was rich and delicious. I used Pinot Noir, my favorite red wine. I also used Toll House Dark Chocolate chips because I like dark chocolate in general. There was also plenty of chocolate sauce if you wanted to poach four pears.....or just use the extra on ice cream or just lick it off your fingers! I'll definitely make this again! Yum!
HappyOldCook|02/15/2020

I made this recipe for Valentine's Day. These pears were fabulous! I like to use an apple corer/spoon to core the pears from the bottom before poaching so there's no having to eat around the core on your plate. Next time I won't poach them quite as long, depending on size/ripeness of the pears. I poached three pears without needing to add any more wine sauce; could have cooked four pears if there was room in the pan. The chocolate sauce was rich and delicious. I used Pinot Noir, my favorite red wine. I also used Toll House Dark Chocolate chips because I like dark chocolate in general. There was also plenty of chocolate sauce if you wanted to poach four pears.....or just use it on ice cream or just lick it off your fingers! I'll definitely make this again! Yum!