Chocolate-dipped Poached Pears
Poached pears are a timeless treat. They are also a time-saver for the busy cook because they may be poached a day or two in advance, covered, and refrigerated until time to serve. These are partially coated with chocolate and served with a sauce of vanilla yogurt spiked with citrus zest.
Ingredients
- Bartlett or Bosc pears - 4
- Orange - 1
- Cranberry Juice - 4 cups
- Dry Red Wine - 1 cup
- Cinnamon Stick - 1
- Whole Cloves - 2
- Armagnac or Cognac - 1/4 cup
- Chocolate - 2 tablespoons, chopped
- Vanilla Yogurt - 1 cup (8 ounces)
- Honey - 1-1/2 tablespoons
- Grated zest from 1/2 orange
- Grated zest from 1/2 lime
Instructions
Peel the pears, leaving the stem intact. Cut off the top and bottom of the orange down to the flesh, cut the peel from the sides down to the flesh, and cut out the orange segments from the membranes. Reserve half the slices for another use. In a large saucepan over medium-high heat, bring the cranberry juice and wine to a boil. Add the pears, cinnamon, orange slices, and cloves. Reduce heat, cover, and simmer for 25 to 30 minutes, or until almost tender, turning the pears often. Remove from heat, add the Armagnac or cognac, and let cool in the liquid. Remove pears, drain, and chill well before coating.
Pat the surface of each pear dry with paper towels. In a double boiler over barely simmering water, melt the chocolate, stirring until smooth. Let cool slightly. Dip one end of each pear into the chocolate. Place on a wire rack; allow to drip-dry. In a small bowl, blend the yogurt, honey, and zests. Spoon the yogurt onto each of four dessert plates. Decorate the plate with drizzles of leftover melted chocolate. Place a pear in the center of each plate.
