Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Red-Wine Poached Pears with Chocolate Sauce

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.

Ingredients

  • 1 cup dry red wine, such as Cabernet Sauvignon or Zinfandel
  • 1/3 cup granulated sugar
  • 2 cinnamon sticks
  • 10 wide strips of zest from 1 large or 2 medium navel oranges
  • 1/2 vanilla bean, split and scraped, or 1-1/2 tsp. vanilla bean paste
  • 2 medium Bosc pears, ripe but firm, peeled, stems left intact (about 6 oz. each)
  • 1/2 cup semisweet chocolate chips or chunks (about 3 oz.)
  • 1/4 cup heavy cream
  • Edible gold leaf (optional)

Nutritional Information

  • Calories (kcal) : 650
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 35
  • Sodium (mg): 20
  • Carbohydrates (g): 93
  • Fiber (g): 8
  • Sugar (g): 76
  • Protein (g): 3

Preparation

  • In a 1-1/2-qt. pot with a lid, combine the wine, sugar, cinnamon, zest, and vanilla over medium heat. Bring to a rapid simmer, stirring until the sugar dissolves. Slice a tiny piece from the bottom of each pear to make it level. Add the pears to the pot, laying them on their sides half submerged in the liquid. Cover and reduce the heat to low. Simmer for15 minutes. Turn the pears, cover, and simmer until mostly tender when pierced with a toothpick, an additional 15 minutes. Remove from the heat, turn the pears, and let cool, covered, until room temperature, turning once more halfway through cooling time, about 1-1/2 hours.
  • 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.

Reviews

Rate or Review

Reviews (2 reviews)

  • 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!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options